Dill Seeds (Anethum graveolens)

Dill seeds are the dried fruits of Anethum graveolens (Apiaceae). They bring a warm, gently aniseed aroma with citrusy, slightly sweet notes—similar to mild fennel and sweet caraway—and are indispensable for pickling, fish dishes and hearty soups.

• Common name: Dill seeds
• Latin name: Anethum graveolens
• Family: Apiaceae
• Origin/Provenance: Mediterranean & West Asia; cultivated widely in Europe and India
• Synonyms: dill seed, sowa (IN), aneth
• Form: whole seeds or ground
• Profile: warm anise-citrus, herbal, lightly sweet

Aroma & Flavor

Clean aniseed with citrus-peel brightness and a faint herbal bitterness that balances rich or creamy foods. Toasting briefly unlocks a fuller, nutty depth.

Culinary Uses & Pairings

Classic for gherkins and mixed pickles, fish and seafood soups, vegetable broths, potato dishes, rye breads, and cabbage. Pairs well with garlic, onion, mustard seed, coriander seed, black pepper, fennel, lemon, and fresh dill leaves.

How to Use

• Toast whole seeds in a dry pan for 20–30 s until fragrant; cool, then grind or crush.
• Bloom ground seeds briefly in warm oil or butter (10–15 s) before adding liquids.
• For pickles: add directly to hot brine; whole seeds keep their shape and release flavor gradually.

Dosage & Tips

• Pickling brine: 1–2 tsp seeds per 1 l (4 cups).
• Soups/stews: 1/2–1 tsp ground per 1 l (4 cups) base.
• Breads/doughs: 1/2 tsp crushed per 250 g (9 oz) flour.
• Combine whole seeds with fresh dill leaves for layered flavor.

Ingredients & Allergens

Ingredients: Dill seeds (Anethum graveolens).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Whole seeds keep 18–24 months; grind just before use for maximum aroma.

Substitutes & Notes

Closest swaps: fennel seed (sweeter) or a light mix of caraway and coriander seed (about 1:1). Start with slightly less and adjust to taste.

Related Entries

• Fennel seed
• Mustard seed
• Coriander seed

FAQ

Are dill seeds the same as fresh dill leaves?
No. Seeds are warm and anise-citrus; leaves are fresher and grassy. Use together for depth.

Do I need to grind dill seeds?
Not necessarily—whole seeds are great in brines and breads. Grind for fast flavor release in soups and sauces.

Why toast the seeds?
Gentle toasting unlocks essential oils, adding nuttiness and a rounder aroma.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details).