Botanical Name: Capparis spinosa
Dill seed comes from the same plant as the feathery, aromatic dill herb, but it offers a distinct flavor profile. Dill seeds are small, flat, oval seeds that are light brown in color, with fine ridges along their surface. While the fresh dill leaves are known for their delicate, herbaceous flavor, dill seeds have a stronger, more pungent taste with warm, earthy, and slightly bitter notes, making them ideal for seasoning and pickling.
The flavor of dill seeds is often described as a blend of caraway and fennel, with a sharp, tangy, and slightly sweet edge. They have a more concentrated and robust flavor than dill leaves, and when toasted or crushed, they release even more aromatic oils, enhancing their warming and savory characteristics. This makes them a perfect spice for heavier, heartier dishes with more intense seasoning.
Dill seeds are a staple in Eastern European and Scandinavian cuisine and are widely used in pickling. Dill pickles, a popular snack and condiment, owe much of their flavor to dill seeds, which infuse the brine with their distinctive tangy, slightly bitter taste. The seeds are also used in the pickling of other vegetables, such as cucumbers, carrots, and beets.
In addition to pickling, dill seeds are used as a spice in dishes such as stews, soups, breads, and cabbage-based dishes. They add complexity to the flavor of sauerkraut, borscht, and other fermented foods. The seeds are often sprinkled over roasted vegetables or used to flavor marinades and dressings, where their sharp, slightly sweet flavor pairs well with vinegar and lemon.