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  FENNAL SEEDS
  CUMIN SEEDS
  CORINDER SEEDS
  FENUGREEK SEEDS
  MUSTARD SEEDS
  GROUNDNUT KERNELS
                WHOLE SPICES
                 Dill Seeds
                 Guar Seeds
                 Guar Gum
                 Black Pepper
                 Castor Seeds
                 Isabgol(Psyllium Husk)
                 Turmeric
                 Senna Leaves
                 Halam
                 Red Chilli
                 Water Melon Seeds
                 Sesame Seeds
                 Ajwain(Bishop Weed)
                 Kalaunji (Black Caraway)
                 Yellow Mustard Seeds
                 PULSES/GRAINS
                 POWDERED SPICES
 

Cumin Seeds
 
Dill Seeds

Dill is a tall, feathery annual, Anethum graveolens, in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant. Dill Seed and Weed are widely used in pickling as well as in German, Russian, and Scandinavian dishes. The Dill Seed flavor is clean, pungent, and reminiscent of caraway. Dill Weed has a similar but mellower and fresher flavor. Dill is indigenous to the Mediterranean area and southern Russia. It has been used since ancient times. Although native to the Mediterranean region, it became a staple in northern Europe where it is still popular. In fact, the name is derived from the old Norse word "dilla" meaning "to lull" because it was used to lull babies to sleep, and as an antidote to witchcraft and sorcery. Dill Seed is good sprinkled over casseroles before baking and used in salad dressings. It has a camphorous, slightly bitter flavor.