Spices & seasonings · Seeds
Dill seed
Flat oval seeds of the dill plant with a sharper, caraway-like flavour than the leaves. Essential in dill pickles.
Also called: dill seeds, dillweed seed, shepu seeds, sowa seeds
A kind of spices
Read the full spice guide: flavour, history and how to use it
What it is
Dill seeds are the dried fruits of the dill plant: small, flat, oval and light brown with paler ribbed edges. They taste of dill leaf combined with a warm, slightly bitter note reminiscent of caraway. They hold their flavour through long brining and cooking, which is why they are used in pickles rather than the delicate leaves.
Anethum graveolens
How it’s used
- Dill pickles and pickled vegetables
- Rye and other breads
- Potato salads and coleslaw dressings
- Braised cabbage and sauerkraut
- Fish brines
Characteristics
Storage
Cool, dry and dark. Airtight jar away from light; whole seeds keep for about two years.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 305 kcal
- Protein
- 15.98 g
- Carbohydrate
- 55.17 g
- Fat
- 14.54 g
- Fibre
- 21.1 g
- Sugars
- — g
USDA FoodData Central: Spices, dill seed.
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Caraway seeds — Use the same amount; slightly stronger.
- Dill — A few fresh dill heads or stems in brine give a similar effect.
Related ingredients
Recipes with dill seed
No recipe in the catalogue uses it yet.