Dill Seed

Dill seed is the dried, oval fruit of the dill plant with flat ridged surfaces and a mottled brown hue. It tastes warm, anise-like and slightly bitter, with a crunchy bite; used whole or ground to season pickles, breads, and hearty stews. Common retail forms are whole seeds and ground seed.\n\nNative to the Mediterranean and West Asia, dill spread through Europe, the Middle East, and South Asia via trade and cultivation. Cuisines from Scandinavia to Eastern Europe feature the seed in pickling and bread, while Indian cooks use it in spice mixes and pickles. Seeds are clipped from dried umbels and cleaned for the spice trade.