How to Use Dill Seed
The Spice of Summer
Bitter · Licorice-like · Citrusy · Sweet
Dill seed is the bolder, earthier offspring of the dill plant. It anchors robust breads, hearty stews, oily fish, and rich meats with a warming depth and light zest. Think of it as a mellow hybrid of anise and caraway.
FORMS
- Whole: Compared to fresh dill or dill pollen, dill seed is more robust and better suited for long cooking. So when you want that dill essence infused in a curry or slow-cooked stew, dill seed is your answer.
- Ground: While long-cooking deepens and mellows its flavor, a late sprinkle of the powder brightens it.
STORAGE
- Whole: Dill seed's aroma is quite ephemeral relative to most spices, so buying pre-ground powders is a waste. Store it whole in an airtight container in a cool, dry, dark place to preserve flavor for up to 2 years.
- Ground: Storing ground dill seed for more than a few weeks is futile as the top notes will be entirely gone.
PREPARATION
- Crushing & Grinding: The whole spice isn't very fragrant until it's crushed or ground. Once ground, its flavor is very short-lived, so it’s best to prepare it right before use. Crush the seeds with a mortar and pestle if you want a gradual flavor release. This is well-suited for rustic breads, potato salads, and coarse rubs for roasting. For a faster pulse of flavor, an electric spice grinder will make a fine powder ideal for buttery sauces or for dusting over vegetables.
- Toasting dill seed in a dry skillet develops new nutty and roasted notes. Try it out to see how you like it.
- Infusing: Since its key compounds dissolve poorly in water, infusing in oil, butter, or fats prior to cooking will draw out more of its aroma.
- Pickling & Curing: The same is true of alcohol, so the long fermentation process in low-temperature pickling produces enough alcohol to release its flavor into the brine. It also pairs beautifully with acidity, making it just as essential in vinegar-based pickling.
COOKING
- Blooming: Dill seed’s volatile oils open best in gentle heat. Start by blooming the seeds in a bit of oil or butter before adding other ingredients. Whole seeds can stay in the pan for a minute or two until fragrant—any longer will make them bitter.
- Simmering: For soups, stews, or braises, add whole dill seeds early so their flavor can slowly diffuse through the dish. Long, moist heat draws out the spice’s savory depth without being overbearing.
- Finishing: Add freshly crushed or lightly ground dill seed near the end of cooking to preserve its bright, camphor-like top notes. This technique works beautifully in creamy sauces, vegetable sautés, or seafood dishes where you want a bright lift.
- Pairing: Dill seed complements ingredients that echo its dual nature of citrusy and earthy. It’s classic with cucumber, cabbage, salmon, and root vegetables. In baking, it pairs surprisingly well with rye, honey, and orange zest.
