dill seed
Also known as: anethum graveolens, sowa, suva, sathakuppai, dillfrö, semillas de eneldo
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Also known as: anethum graveolens, sowa, suva, sathakuppai, dillfrö, semillas de eneldo
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Whole dill seeds can last for 1 to 2 years when stored in a cool, dark place in an airtight container. Ground dill seed loses its potency much faster, usually within 6 months.
Dill weed refers to the fresh or dried leaves of the plant, which are delicate and grassy. Dill seed is the dried fruit of the plant, which is more pungent, bitter, and earthy, similar to caraway.
Caraway seeds are the best substitute due to their similar flavor profile. Celery seeds or anise seeds can also work, though they have slightly different flavor notes.
Look for seeds that are light brown with tan-colored ridges. They should have a strong, clean, pungent aroma. Avoid seeds that look dusty or have no scent.
While you can freeze them, it is generally unnecessary for dried spices and may introduce moisture which degrades the quality. Dry storage is preferred.
Yes, dill seeds have been used traditionally as a carminative to help soothe the digestive tract and reduce gas and bloating.
For the best flavor, toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, then use them whole or crush them with a mortar and pestle.
They are most famous for pickling cucumbers, but are also excellent in rye bread, potato salads, soups, and cabbage dishes.
dill seed is a versatile ingredient found in cuisines around the world. With 305 calories per 100g and 15.98 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Yes, they are exceptionally high in calcium and iron, providing significant amounts of these minerals even in small culinary doses.