Dill Seed Whole

Dill Seed Whole

[ 467 ]
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per 1/4 Pound
Quantity:  
$1.20 
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per Pound
Quantity:  
$3.00 

What we call dill "seed" is actually the flat, brown fruits of dill weed.

Similar to caraway in flavor, dill seed is widely used in northern Europe as an ingredient in pickling seasoning and to flavor breads, cheese, meats and vegetables, especially potatoes and cabbage.

kosher certificate information

a.
quick look

information at a glance
approximate cups to one pound5
originindia
active compoundsCalcium, Iron, Magnesium, Potassium, zinc, Vitamin A. Amino acids, Threonine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Valine, Arginine, Histidine
plant part usedfruit of the dill plant, known as seed
processingwhole

b.
buying & keeping

general guidelines and tips
storage tipsStore in a cool, dark cabinet in an airtight container.
appearance & aromaFlat, oval seeds with a pleasant aroma.

c.
uses

try something new
cosmeticInfuse in water for use in topical preparations.
culinaryAdd to breads, cruciferous vegetables, soups, stews, braised meats and pickled foods. The seed can also be used to prepare tea.
aromaticUse in potpourri blends and in herbal pillows.

some recommendations

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[ parsley tip: Partner whole dill seed with parsley in soups, stews and breads. ~ from Monterey Bay Spice Company ]

Partner with parsley in soups, stews and breads.

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[ fennel seed ]
[ fennel seed tip: Combine whole dill seed with fennel seed in dal, tadka and other Indian recipes. ~ from Monterey Bay Spice Company ]

Combine with fennel seed in dal, tadka and other Indian recipes.

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d.
flavor profile

whole
dill seed

Similar to caraway in flavor. Goes well with acidic foods, carrots, cucumbers, beets, cauliflower and legumes.

e.
formulas & recipes

whole
dill seed

coming soon

f.
what else you should know

whole
dill seed

Dill is a tall, flowering plant in the carrot family that is known for its flavorful foliage and seed. Although the plant is originally native to Asia and the Mediterranean, it is now naturalized in other parts of the world, including North America.

The flat, oval-shaped seeds resemble caraway in taste and are used in much the same way in the same types of foods. It is a staple in eastern European cuisine, where it is used to flavor breads, vegetables, braised meats and soups, such as the classic Russian cabbage-based soup called borsch.


Background: The earliest archaeological evidence of its cultivation is during the late Neolithic period. The plant was discovered in the tomb of Amenhotep II in Egypt and in Roman ruins in Britain. Recorded use is consistent from the time of the Egyptians 5,000 years ago. Dill's use is also evidenced in the writings of Dioscorides, as Anethon, and of Pliny. Teachings of the Talmud/Shas are interpreted to require all things of the plant.

The English common name origin is associated with the Ancient Norse word dilla and, also, with the Anglo-Saxon word dylle.

Pillows of fragrant, dried herb were placed in cradles to lull babies to sleep..
In Earth religions it was and is used for its magical properties to prevent mischievous witchcraft. A pouch of dried dill was worn over the heart to protect and to clear the mind; To confer blessings it was placed in the home and kitchen.

In the Middle Ages dill was prized for protection. It was infused in wine for increasing passion.  Dill seed is naturally high in mineral salts. Used after eating as a breath freshener. Dill seed has many culinary uses including spreads and salads (tuna, mock-tuna, potato), vegetables, soups, stews, and in pickling mixes, etc.

Description: A hardy annual, native to the Mediterranean and southern Russia, dill can grow to a height of 5 feet. Slender stems have alternate, finely divided, delicate leaves 10-20 cm long. The fully expressed leaf divisions measure 1-2 mm. Flowers are white to yellow, with small umbels 2-9 cm in diameter. The fruit (seeds) are 4-5 mm in length, 1 mm thick, straight to slightly curved with a longitudinally ridged surface. That which is commonly referred to as seed is actually the flat fruit of the plant. They have a slightly bitter taste. One ounce may consist of as many as 25,000 seeds.


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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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