Dill Seeds

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. Dill seed, having a flavor similar to caraway but also resembling that of fresh or dried dill weed, is used as a spice. Dill seeds may be used in breads or akvavit. In Arab countries, dill seed, called ain jaradeh (grasshopper’s eye), is used as a spice in cold dishes such as fattoush and pickles. It is also be used to prepare herbal tea.

Volume: 100/250/500/1000 g


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Volume / Объём

100g, 250g, 500g, 1000g

Dill seeds are used, both whole and ground, as a condiment in soups, salads, processed meats, sausages, spicy table sauces, sauerkraut and particularly in dill pickling.

In taste dill seeds are sweet and aromatic, an intermediate between anise and caraway. It is also used on cakes and breads, particularly in rye breads. It should be used sparingly as the flavour grows. Its flavour works well in sour cream and yogurt sauces. Ground dill seed is an ingredient of seasonings.

The dried seeds keep indefinitely when kept out of sunlight in an airtight container. Dill water is considered to be an aromatic carminative especially useful in relieving flatulence, colic and hiccups in infants and children.

Dill, as a medicine, has been used as a digestive herb, to relieve gas and to induce sleep. Its use has also been claimed to improve vitality and brain power. Dill water, made from the Dill seeds, is used to soothe babies. Dill seeds, when chewed, can highly be effective in curing bad breath.


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