Dill seed, whole


Dill seed has a similar flavor to dill weed, but more intense and a bit bitter. Great for pickling any acidic food, from pickles to carrots to herring. Also pairs well with legumes, and as a topping for dark breads and omelets.

1 ounce net weight.

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Dill seed is the seed form of the dill plant, whose leaves are also a widely used spice, mostly know as dill weed. Despite coming from the same plant, dill seeds and dill weed have several differences in both flavor and usage. The seed will have the same anise flavor of the weed, however the flavor of the seed is much more intense and with more bitter notes, somewhat reminiscent of  caraway seeds. Dill seeds can also withstand much higher cooking temperature and longer cooking times without losing their flavor. The most well known use of dill seeds is as the main flavoring in dill pickles; however they are also excellent for pickling any acidic food, from beets to carrots, green tomatoes, or even herring. You can also add them to your lentil dal or any dish that contains beans: dill seed will add a tangy note to the dish while also making the legumes more digestible. In Scandinavian cuisine, they are also added to dark breads and omelets. Naturally vegan and gluten-free.

1 ounce net weight.

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