Dill Seed, Anethum sowa, also called dill seeds or dillseed, is not technically a seed, but the whole fruit of the herb. 

These seeds are very small; it may take as many as 25,000 seeds to make one ounce. But they contain 2.5 - 4% volatile oil by weight, so they deliver powerful flavor.

Dill is one of the few plants that produce both an herb and a spice. The powerful, peppery seeds are the spice, while they airy, feathery leaves, called Dill Weed, are the herb. Although part of the same plant, Dill Seed and Dill Weed have such different flavor profiles that chefs and experienced home cooks would never substitute one for the other. 

Businesses that frequently purchase Dill Seed are American and seafood restaurants; independent spice shops; breweries; distilleries; seasoning companies; and companies who manufacture sauces, condiments, jerky pickles and fermentation/pickling manufacturers.

Flavor Profile

Dill Seed has a clean, pungent flavor with anise undertones and a peppery bite, with notes of caraway.

How to Use

Dill Seed are the namesake ingredient when making classic Crunchy Dill Pickles. Use Dill Seed to give pungency to fish, chicken, and bread dishes. Grind some into the spice marinade when making Mediterranean Salmon or sprinkle over Greek Lemon Chicken before baking. Rich, chewy Dill Focaccia Bread showcases both Dill Seed and Dill Weed, so you can explore all the flavors of this plant.  

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

Works well in combination with chili powder, coriander seed, cumin, garlic, ginger, mustard seed, vinegar, and turmeric.