Dill seeds - caraway seeds - whole

SHORT DESCRIPTION
Allow me to introduce: dill seed, also known as dill fennel. Other names include: cucumber caraway, cucumber cumin, or caper herb. Anyone who considers this spice boring and thinks it only tastes good with cream sauces and cucumber salad is mistaken.

USE
Caramelized apples seasoned with dill seeds add a touch of excitement to duck, goose, or roast pork. It can be used instead of caraway seeds in classic goulash and is ideal as a baking spice, not just for flatbreads.

GOOD TO KNOW
Suitable for pickling cucumbers and making herb vinegar.

TASTE
Spicy, with hints of menthol and licorice, and a touch of lemon. Pure dill seeds initially evoke caraway, but are less intense and offer a broad spectrum of flavors. Anyone familiar with pickling—provided the recipes are old enough—has likely encountered these seeds, as dill seeds are a perfect complement to pickled cucumbers. However, they also pair well with anise and fennel. For a fresher flavor, try coriander, cumin (perfect for robust fish), and cardamom or ginger. Combinations with bay leaf, allspice, star anise, or nutmeg are also interesting.

PRODUCTION
The seeds themselves are threshed from the faded crown of the plant, while the leaves on the stem of the plant are known as dill herb.