Dill Seeds

Dill seeds are taken from the dill plant (Anethum graveolens) and are light brown, winged and oval, with one flat side and one convex side. They have an aromatic and slightly bitter flavour, similar to caraway and may be used in court-bouillons and as a flavouring for fish soups and stews. They are also used in cheese dishes and in the vinegar for dill pickles and pickled gherkins. Dill seeds are particularly popular in Scandinavia and other parts of northern Europe where they are used to flavour cakes and breads - especially rye breads.