SpicesInc.com - Dill Seed

1/2 Cup Glass Jar (2.2 oz net wt)	Price: $2.28	Quantity:
Large Glass Jar (3.3 oz net wt)	Price: $2.98	Quantity:
1 oz bag	Price: $0.95	Quantity:
2 oz bag	Price: $1.40	Quantity:
4 oz bag	Price: $2.13	Quantity:
8 oz bag	Price: $3.60	Quantity:
1 lb bag	Price: $6.20	Quantity:
5 lb bag	Price: $22.77	Quantity:
10 lb bag	Price: $39.34	Quantity:

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The dill plant is one of those very rare plants that produces both an herb and a spice (Cilantro is the other where the seeds are known as coriander). Although part of the same plant, dill seed and dill weed are so different that chefs would never substitute one for the other! Dill seed is the fruit of the dill plant, while dill weed refers to the leaf and stem. Dill seed is also known as American dill, anethum sowa, anethi herba, dilly, European dill, seed dill and madhura.

Dill is indigenous to the Mediterranean area and southern Russia. It has been used since ancient times with some of the earliest writings dating back to 700 BC.

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

Dill seed and dill weed are used in completely different ways but also sometimes together most notably in pickling, salad dressings, sauces and vinegars. In the US dill weed is frequently found in potato salad.
Dill seeds are popular in Indonesian and Malaysian meat dishes and are used in condiments in Asia and in breads in Sweden.

The Dill Seed flavor is clean, pungent with a hint of anise and a slight bite. The aroma is reminiscent of sweet caraway.

Store your dill seed in a dark, cool, place and use within 3-6 months for optimum flavor. Seeds can be used for up to 12 months.

Helpful hint: If you are making a recipe from an Indian cookbook, only use half as much dill seed as the recipe calls for (unless this is a Western version cookbook) as the dill sold in India is from a different species and is not nearly as pungent as the dill seed found in the US, Australia, Canada, Europe and New Zealand.

Dill Seed is good when sprinkled over casseroles before baking, used in salad dressings and with cabbage, onion, potatoes, pumpkin and vinegar.

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

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