The dill seeds are flat, their warm and aniseed flavor is reminiscent of caraway. They are particularly present in Russian and Nordic cuisine.
They are used whole or crushed to flavor brines, vinegars, pickles, oil or vinegar. They are also used in pâtés, fish sauces and terrines but also meat hash. Dill pairs perfectly with salmon. In sweet preparations, it can be added to jams, pastries, breads and liqueurs.
Rich in mineral salts, dill seeds are also consumed for their stimulating and carminative digestive properties.
They are among the spices that pass very well in the pepper mill.