Summary

Dill seed, known botanically as *Anethum graveolens*, is a signature base note in pickling spices and seafood boils, with a flavor that is both heady and strong. This robust spice is prevalent in German cuisine, often paired with bratwurst and beer, and is a favorite in Russian and Polish hearty soups and stews.

History

Dill seed was well-regarded in Greek and Roman cultures, where it was used not only as a spice but also as a sign of wealth. Moving forward in history, dill seed became a staple in medieval kitchens and apothecaries, noted for both its culinary and supposed medicinal qualities.The use of dill seed varies significantly across cultures. In Scandinavia, it's an essential ingredient in gravlax, a traditional dish of cured salmon. Contrastingly, in Eastern Europe, it is commonly used in the preparation of hearty, filling soups and stews.

Why We Love It

Dill seed has a bold and assertive flavor that stands up to hearty dishes and complex flavors. We love it especially for quick pickles and seeded breads.

The More You Know

Unlike dill weed, which is more delicate and loses its flavor when cooked for long periods, dill seed's flavor intensifies with heat, making it a great addition to slow-cooked dishes.