Steenbergs Dill Seeds

Dill Seeds smell like sweet caraway but taste pungent with more like anise with a bit of sharpness and a lingering warmth. The seeds are light brown, oval flattish and very light. Dill fruit – which forms on the dill herb plant – has two seeds, both of which are 4 mm long and oval, however they usually split on processing so you normally only get half the fruit.

Dill Seeds are robust in flavour with a clear anise character and a hint of caraway. Dill Seeds are used in making pickles and in breads. Here, we include them whole in Steenbergs Ras al Hanout blend. Dill Seed is great for easing an upset stomach or digestive problem – next time you go overboard on rich, oily foods, try a warm cup of aromatic dill seed as a tisane.

Axel’s Tasting Notes: Pungent; reminiscent of caraway with hints of anise.

Food Pairing: Pickles – cucumbers, gherkins, herrings, rye bread, potatoes, carrots, pumpkin, cabbage.

These as non-organic because organic dill seeds are impossible to source. 

More about Dill Seeds

Dill plants look really delicate and wimpy, but they are a really hardy annual. They plants grow to about 1 m high.

The dill plant has wispy, hair-like leaves on the top of the smooth stems. Its flowers are small, pale-yellow flowers.

The umbrella-shaped flower heads produce the fruits. These are pale brown with three fine, light coloured lines along the seed. The fruit has two seeds, both of which are 4 mm long and oval. However, they usually split on processing so you usually only get half the fruit – that’s why they’re so flat.

Dill Seeds are robust in flavour with a clear anise character and a hint of caraway.