Dill Seed

Botanical Name: Anethum graveolems

Flavor: Aromatic, Herbal, Sweet, slightly Pungent and Bitter, with notes of Citrus, Menthol, and Licorice

Origin: India

Use With: Beef, Chicken, Turkey, Pork, Lamb, Game Meats, Fish, Seafood, Shellfish, Shrimp, Legumes, Vegetables, Rice, Cheese, and Baked Goods

Description: Dill ‘Seed’ is the flat, brown, dried fruit of the dill plant that is indigenous to Eastern Europe, the Mediterranean, and Southern Russia. While fresh dill with it feathery, wispy leaves may be more recognizable to many, Dill Seed is popular in Indian German, Scandinavian, Asian, Russian, Eastern European and many other cuisines, where the signature flavor lends itself to pickles of all kinds (of course), fatty meats, creamy soups, cheeses, baked goods, and much, much, more. Where fresh and dried dill weed is added at the end of the cooking process, to cold dishes, or as a condiment, Dill Seed is added at the beginning of the cooking process for a mellower, more subtle, and rounded flavor, or towards the end to retain their pungency and give more of a ‘bite’.

Suggested Uses:

• Add whole, crushed, or ground to marinades, sauces, soups, stews, braises, and curries
• Whole or cracked seeds are a key ingredient in pickling brines for all kinds of vegetables, eggs, fish, and meats
• Add whole or crushed to sausage meat/filling
• Add to dry rubs and seasoning blends for grilled or roasted meats, fish, and vegetables for a earthy and citrusy note of dill
• Add whole Dill Seed to vinegar to infuse with dill flavor for dressings and as a condiment for fish and vegetables
• Add to mayonnaise, yogurt, or sour cream based salad dressings, sauces, and dips to add a subtle, warm, touch of dill
• Add whole, crushed, or ground dill seed to baked goods including biscuits, bread, crackers, and cakes
• Mix into your potato salad, coleslaw, or homemade sauerkraut
• Sprinkle over roasted or smashed potatoes, sprinkle over roasted vegetables, or try a bit of crushed dill seed sprinkled over a garden salad or on grilled, roasted, or pan fried fish for a bit of texture and a hit of dill