dried dill
Also known as: dried dill weed, dried dill leaves, sukha soa, unakkia chathakuppa, koyasoppu dried
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Also known as: dried dill weed, dried dill leaves, sukha soa, unakkia chathakuppa, koyasoppu dried
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Dried dill typically maintains its best quality for 1 to 3 years if stored properly in an airtight container in a cool, dark place.
If the herb has lost its bright green color and turned greyish-brown, or if it no longer has a strong aroma when rubbed, it has lost its potency.
Fresh dill is the best substitute (use 3x the amount). Otherwise, dried tarragon or dried fennel fronds can provide a similar profile.
No. Dried dill weed comes from the leaves and is mild and grassy. Dill seed is more pungent, bitter, and has a flavor similar to caraway.
There is no need to freeze dried dill; it is shelf-stable. Freezing may actually introduce moisture which ruins the texture.
It pairs excellently with fish (especially salmon), potato salads, yogurt-based dips like Tzatziki, and pickles.
Dried dill is more concentrated in minerals like calcium and iron per gram, but loses some vitamin C during the drying process.
Look for a vibrant green color rather than a dull yellow or brown, and ensure the packaging is airtight.
dried dill is a versatile ingredient found in cuisines around the world. With 253 calories per 100g and 19.96 grams of protein, it's a nutritious addition to many dishes.
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