Dill Seed, Whole

Dill seed is most commonly used in the US to flavor cucumber pickles, but it’s also tasty in bread, pork roasts, and cabbage dishes. These glossy little seeds have a taste similar to dill weed, but stronger and more earthy.
Also available as Ground
$2.79
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Details

Use around 2-3 teaspoons per quart of pickles. Dill seeds are popular in Scandinavian cooking for flavoring bread, sauerkraut, vegetables and potatoes.
Dill seed is believed to help relieve digestive troubles, and in the 8th century, Prince Charlemagne gave out vials of dill seeds to his banquet guests to relieve hiccups. It has been thought to be among the earliest cultivated herbs since it was found in Greek and Roman ruins, Neolithic burial sites, and the tomb of Amenhotep II.

Recipes featuring this spice

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