Description: Dill seeds are not actually seeds but the flat, oval, dark-brown whole fruit of the dill weed plant (the green leaves of the plant are used for culinary purposes, as well). The flat, tear-shaped pods have light-brown borders and dark centers. Dill is in the same family as caraway, anise, chervil, coriander, and parsley.
Flavor Profile: Dill seeds
taste like caraway but with a lighter flavor, a bit sour and faintly nutty.
Uses: Eastern European, Mediterranean, Scandinavian, and Indian cuisines make good use of dill seeds. The most common use in America is in the preparation of pickles and relishes. They may be added (prior to baking) to the tops of frozen/refrigerated rolls that have been brushed with a lightly beaten egg or to melted butter, to season fish, bread, vegetables, or noodles. Dill seeds complement hearty root vegetables, both raw and cooked, and perform well in soups and braised dishes, especially with eggplant or cruciferous vegetables, like cabbage.
Dill in History: “Dill” comes from the Old Norse dilla (roughly translating as “to soothe”). The Vikings used it as a remedy for colic in babies. During the Middle Ages, dill was used in magical brews to protect against witches’ spells.