Dill Seeds

Dill Seeds, Anethum sowa, are also called Pakistani Dill, American Dill and European Dill (also referred to as true dill Anethum graveolens). Alternative spellings are dil seeds and dillseed.

Dill Seeds have 2.5% to 4% volatile oil.

What are Dill Seeds:

Dill Seed is not technically a seed, but the whole fruits of the herb. The seeds are straight to slightly curved with a ridged surface that runs the length of the seed and their shape is flat and oval while their color is tan or light brown. The seeds are just under .2 inches in length and .04 inches thick. Although part of the same plant, Dill Seed and Dill Weed have such different flavor profiles that chefs and experienced home cooks would never substitute one for the other! Dill weed refers to the leaf and stem of the plant.

Dill Seeds are used whole, crushed or ground. In this country Indian Dill Seed is used in breads, cheeses, condiments, pickles, salad dressings, and sausages.

What do Dill Seeds Taste Like

Dill Seed’s flavor is clean and pungent with anise undertones and a slight bite. The aroma is reminiscent of sweet caraway.

What is Dill Seed Good For

The French and the Italians are not big fans of dill seed, as they tend to prefer fennel in their cooking. Dill seed has a much better reputation in German, Indian, Russian and Scandinavian cuisine.

Dill seeds are popular in Indonesian and Malaysian meat dishes, are used in condiments in Asia and in breads in Sweden. In the US, they are most frequently used in pickling. In Pakistan, Dill Seed is used in bean, lentil, and other vegetable dishes. While Dill Seed and Dill Weed are used in completely different ways, they also sometimes are paired together most notably in pickling, salad dressings, sauces and vinegars.

Dill Seed is good with bread, cabbage, onions, potatoes, vinegar, and pumpkin and can also be sprinkled over casseroles before baking.

Works well in combination with chili powder, coriander seed, cumin, garlic, ginger, mustard seed and turmeric.