Dill Seed

Dill seed comes from the Anethum graveolens plant and is easily recognised by its small, flat, oval shape and light brown colour. The seeds have a warm, slightly citrusy and anise-like flavour, distinct from the fresh, grassy taste of dill leaves. Dill seed is a staple in pickling, where it adds a robust, tangy note to cucumbers, beets, and other vegetables, and is also popular in breads, especially rye, as well as in soups, stews, and spice blends.

In cooking, dill seed can be used whole or lightly crushed and is often toasted or fried to release its aromatic oils. It pairs well with hearty root vegetables, cabbage, lentils, and fatty meats, and is a classic addition to Eastern European and Indian dishes. Dill seed is also used in seasoning fish, potatoes, salads, and yoghurt-based sauces, bringing a layer of complexity and warmth to a wide range of recipes.

Beyond its culinary uses, dill seed is valued for its traditional digestive and carminative properties, often brewed as a tea or chewed after meals to help with bloating and indigestion. The seeds are also known for their antioxidant and anti-inflammatory qualities, making them a popular ingredient in natural wellness routines.