Native to Europe and Southern Russia, the highest quality dill seed is now cultivated in India. Dill seeds are teardrop shaped, flat and light brown in color. The flavor of dill seed is crisp and slightly pungent with an aromatic flavor that is similar to caraway.
Dill seeds shouldn’t be substituted for dill weed as they impart a much sharper flavor than the subtle, feathery dill weed. Dill seeds are great for pickling, tomato juice or soup, sprinkled over salads and dressings, breads and fish. They also combine well with mustard and coriander. Dill seeds are very light, as you get more than 10,000 seeds in an ounce.
This seed is crisp and slightly pungent with a caraway-like aroma and pairs well with chiles, coriander, and cumin.
Add to pickling brines, tomato juice or soup, dressings, breads and fish. Season pork roasts and potatoes.
For 3-4 T of mix: Blend 1 T kosher salt, ground coriander, and pepper with 1 t dill seeds and dill weed, and 1/2 t red pepper flakes (optional)
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