Ground Dill Seed, Anethum sowa, is the dried, ground fruit of the herb dill. It is also called ground dillseed, dill seed powder, ground dill, or dill powder.

Dill is one of the few plants that produces both an herb and a spice. The powerful, peppery seeds are the spice, while they airy, feathery leaves are the herb.

Although part of the same plant, Dill Seed and Dill Weed have very different flavor profiles. They are not considered to be an acceptable swap for one another.

Businesses that frequently purchase Ground Dill Seed include:

• pickle, condiment, dressing, snack, and frozen food manufacturers;
• seafood, Mediterranean, Greek, and Eastern European restaurants;
• seasoning companies; 
• independent spice shops;
• catering companies;
• butchers shops and meat markets; and
• meal kit manufacturers

We also carry whole Dill Seed and Dill Weed.

Flavor Profile

Ground Dill Seed is pungent and peppery with notes of licorice and lemon.

How To Use

Dill is the namesake ingredient when making pickles or relishes so stir into brine for bright flavor. Add Ground Dill Seed to the spice marinade when making Mediterranean Salmon or sprinkle over Greek Lemon Chicken before baking. 

Use Ground Dill Seed when making bread, cabbage, onions, potatoes, pumpkin, fish, chicken, pork, and beef. It can also be sprinkled over casseroles before baking.

Ground Dill Seed works well in combination with chili powder, coriander seed, cumin, garlic, ginger, mustard seed, vinegar, and turmeric.