Dill Seed

• English:  dill fruit, dill spice, dill caraway, Anethum seeds
• Spanish:  semillas de eneldo
• Portuguese:  sementes de endro
• French:  graines d'aneth
• Italian:  semi di aneto
• German:  Dillsamen
• Dutch:  dillezaad
• Czech:  koprová semínka
• Hungarian:  kapormag
• Greek:  spóroi anithou
• Danish:  dildfrø
• Norwegian:  dillfrø
• Swedish:  dillfrön
• Finnish:  tilli siemenet
• Polish:  nasiona kopru
• Turkish:  dereotu tohumu
• Hebrew:  zarei shamir
• Arabic:  buzūr ash-shabat
• Persian/ Farsi:  tokhm-e shevid
• Swahili:  mbegu za mharadali
• Russian:  semena ukropa
• India  
  • Bengali:  shoa beej, sulfa
  • Hindi:  sōa beej, sua beej
  • Gujarati:  suva beej
  • Marathi:  shop beej
  • Sanskrit:  shatapushpa beej
  • Tamil:  sathakuppai vidhai
• Sri Lanka (Sinhala):  dunu vi
• Burmese:  ka pwe thee say
• Thai:  men lek yi ra, malet yeehra
• Cambodia (Khmer):  krob mréch khyang
• Vietnamese:  hạt thì là
• Malay:  biji adas
• Indonesian:  biji adas sowa
• Filipino:  buto ng dill
• China
  • Mandarin:  shíluó zǐ
  • Cantonese:  si lo zi
• Korean:  dil ssiat
• Japanese:  dirushīdo

Source:  USDA FoodData Central

Daily Value % based on a 2,000 calorie diet

Dill, dill seed, and dill pollen have similar chemical compositions, but they differ in the ratios of certain compounds. Each plant part thus has a distinct chemical profile, resulting in significant differences in their aroma and flavor. 

For each of the primary compounds found in the dill plant, this is how their concentrations vary by part:

Here is a breakdown of these compounds, highlighting the culinary and medicinal properties of each.

Aroma & Flavor Compounds

• Carvone
  • Culinary:  The dominant aroma compound in dill seed essential oil, responsible for its characteristic warm, sweet, and anise-like scent. In dill weed oil, it contributes a more herbaceous, grassy aroma.
  • Medicinal:  Antioxidant properties. Potential anti-inflammatory, antimicrobial, and digestive benefits.
• Limonene
  • Culinary:  A major component of citrus fruit peel oils, adding a bright, refreshing citrus aroma and flavor.
  • Medicinal:  Antioxidant and anti-inflammatory potential. 
• Phellandrene
  • Culinary:  Contributes a peppery, slightly minty aroma.
  • Medicinal:  Potential decongestant properties.
• Myrcene
  • Culinary:  Adds an earthy, musky note with hints of clove and tropical fruit.
  • Medicinal:  Potent pain reliever with anti-inflammatory and sedative effects. Antioxidant, anticancer, and antibiotic potential.
• Dillapiole
  • Culinary:  Adds an earthy, slightly peppery note.
  • Medicinal:  Antioxidant and antimicrobial potential. 
• α-Terpinene
  • Culinary:  Provides a fresh, herbal note with citrusy and woody undertones. 
  • Medicinal:  Antioxidant and anti-inflammatory properties.
• Apiole
  • Culinary:  Contributes a slight peppery and grassy note to the overall flavor profile of dill. 
  • Medicinal:  Traditionally used for its diuretic and emmenagogue properties, and has potential as an anti-inflammatory agent.

Other Phytochemicals

• Flavonoids
  • Culinary:  Contribute to the overall color and may influence flavor subtly.
  • Medicinal:  Potent antioxidant and anti-inflammatory properties.
• Tannins
  • Culinary:  Contribute a subtle astringency to dill's flavor.
  • Medicinal:  Antioxidant and antimicrobial properties.

Notes

• Since the macronutrients (fats, carbohydrates, proteins) and micronutrients (vitamins, minerals) are listed in the nutrition facts above, this section focuses on the compounds most responsible for a spice or herb's unique culinary and medicinal properties.
• Keep in mind that chemical composition can vary, mainly in proportion and concentration, but it is possible for certain compounds to be entirely absent. In fact, these variations are the reason for differences in quality. This is why spices are typically graded by measuring the levels of key compounds that directly contribute to aroma, flavor, and color.
• Composition variation (and hence, quality) is affected by plant part, variety/ cultivar, age/ freshness/ ripeness, region, terroir, environmental stressors, potential adulteration, and the techniques deployed throughout the following processes: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, roasting). A magnificent spice is thus a celebration of a complex journey, shaped by natural forces and human ingenuity.

Dill has a long history of use in traditional medicine, dating back to ancient civilizations. Modern research is now exploring the science behind these traditional practices, unveiling a range of potential health benefits linked to the herb's unique chemical composition. The medicinal benefits of dill herb, dill seed, and dill pollen are largely similar, as they all contain similar bioactive compounds. However, the concentrations of these compounds vary between the different parts of the plant, leading to some subtle differences in their therapeutic effects.

Here's a breakdown of their shared medicinal properties, as well as how they differ:

Shared Properties

• Antioxidant and Anti-inflammatory
  • All three contain antioxidants like flavonoids and phenolic compounds, which can help to protect cells from damage and reduce inflammation.
• Digestive Aid
  • All three forms of dill have been traditionally used to aid digestion. They contain carminative compounds that help to relax the digestive muscles. 
• Antimicrobial
  • They also possess antimicrobial properties due to the presence of certain chemical compounds, which may help to fight infections and promote gut health.

Distinct Properties

• Dill Weed
  • Has a more prominent diuretic effect, meaning it promotes urine production which can help the body eliminate excess fluids and waste products. It is a “detoxifying” effect. 
  • Believed to have a more pronounced calming effect. 
• Dill Seed
  • May help in regulating menstrual cycles more effectively.
  • May have a stronger effect on digestion due to its higher concentration of essential oils. 
• Dill Pollen
  • Less commonly used in traditional medicine as its discovery as a culinary ingredient is rather recent, but its highly concentrated flavor and aroma suggest similar benefits as the leaves and seeds, only with a potentially higher concentration of antioxidants and more potent immune-boosting properties.

Here is an overview of some of the most promising areas of the dill plant’s medicinal benefits:

• Antioxidant and Anti-inflammatory Properties
  • Dill is rich in bioactive compounds that exhibit potent antioxidant and anti-inflammatory effects, such as flavonoids, terpenoids, and tannins. These properties help reduce oxidative stress and inflammation, which are underlying factors in many chronic diseases. 
• Digestive Aid
  • Dill has long been used to support digestive health. It is known for its carminative properties, and the essential oils in dill stimulate the secretion of bile and digestive juices. 
• Antimicrobial Activity
  • Dill contains compounds with antimicrobial properties, such as carvone and limonene. These compounds can inhibit the growth of harmful bacteria and fungi, making dill a valuable natural remedy for infections. 
• Menstrual Health
  • In traditional medicine, dill has been used to regulate menstrual cycles and alleviate menstrual cramps. While scientific evidence is limited, some studies suggest that dill may have hormonal effects that could benefit women's health. Dill also contains phytoestrogens, plant compounds that mimic the effects of estrogen in the body. These compounds can help balance hormones, making dill beneficial for managing symptoms of menopause. 
• Respiratory Health
  • Dill weed has been traditionally used to alleviate respiratory issues such as coughs, colds, and bronchitis. The expectorant properties of dill help clear mucus from the respiratory tract, making it easier to breathe. Its antimicrobial effects can also aid in fighting respiratory infections.
• Anti-anxiety and Sleep Aid 
  • Dill has been used in traditional medicine for a very long time to promote relaxation and improve sleep quality. Its calming aroma is believed to have sedative effects.
• Skin Health
  • Dill weed has been used topically to treat skin conditions such as wounds, burns, and rashes. Its antimicrobial and anti-inflammatory properties help promote healing and reduce the risk of infection. The antioxidant content of dill extract is also believed to protect the skin from damage caused by environmental stressors.

Important Considerations

• Most Research is Preliminary:  While research is promising, more extensive human clinical trials are needed to definitively confirm the efficacy and safety of dill's medicinal properties. 
• Dosage Matters:  Researchers commonly use concentrated extracts, so keep in mind that standard dietary consumption may not yield the same results. More studies are required to establish proper dosages and administration methods.
• Medication Interaction:  Dill should not be considered a replacement for conventional medical treatments, and while it is generally safe for most people, it is critical to exercise moderation and consider potential interactions with other medications. 
• Disclaimer:  Consult healthcare professionals before using spices and herbs for medicinal purposes. 

Here are some of dill seed’s popular alternative use cases:

• Aromatherapy
  • Dill essential oil, extracted from the seeds, is sometimes used in aromatherapy to promote relaxation, reduce stress, alleviate anxiety, and improve sleep quality. 
• Pest Control
  • The strong aroma of dill seeds can repel certain insects, making it a potential natural pest deterrent for gardens and stored grains.

Disclaimer:  While dill seed shows promise in these areas, it's important to manage expectations. Its effectiveness may be limited compared to commercial alternatives.

Dill seeds, with their warm, earthy, and slightly sweet flavor profile, offer a unique taste that's not easily replicated. However, if you find yourself without this versatile spice, there are several substitutes that can mimic some of its key characteristics, depending on the dish and your desired outcome.

• Pickling Spice
  • This pre-made blend often includes dill seeds, along with other spices like mustard seeds, coriander seeds, and peppercorns. It's a convenient substitute in pickling recipes or dishes that benefit from a similar warm, spiced flavor profile.
• Caraway 
  • Caraway shares a similar warmth and some anise-like notes with dill seeds, although it lacks the citrusy undertones. Caraway also looks similar to dill seed, but its earthy slightly minty flavor profile is much more potent, so use a smaller amount of caraway. Caraway is a good substitute for dill seeds in bread, cheese, or cabbage dishes. 
• Fennel Seed
  • Although fennel seed is similar in appearance to dill seed, it has a much stronger licorice-like flavor. However, they can still work in some dishes, especially when combined with other spices like coriander or cumin.
• Cumin 
  • Cumin seeds provide a warm, earthy flavor with a hint of citrus, which can complement many dishes where dill seeds are used. Use slightly less cumin seed to avoid overpowering the dish.
• Celery Seed
  • Celery seed has a similar warm, earthy flavor to dill seed, but it lacks the anise and citrus notes. Use it sparingly, as its flavor can be quite strong.
• Anise 
  • Anise seeds have a strong licorice flavor, which is different from dill seed but can work in recipes where a sweet, aromatic flavor is desired. Use sparingly to avoid overpowering the dish.
• Coriander + Lemon Zest
  • If you want to emphasize the citrusy aspect of dill seed, you can use a combination of lemon zest and another citrusy spice like coriander.
• Fresh Dill
  • While not an ideal substitute for the seeds, fresh dill weed can be used in a pinch. It won't provide the same depth of flavor, but it can still add a fresh, herbaceous note.

Notes

• Incomplete Substitution:  All spices and herbs are too complex to match exactly, so it's crucial to consider the specific characteristics you aim to replicate, such as certain aspects of its flavor, aroma, texture, or color.
• Quantity Adjustment:  Start with a small amount of the substitute and adjust to taste, as it won't be a perfect 1:1 exchange for the original's flavor or potency.
• Context:  Consider the dish you're making and how the substitute's entire flavor profile will merge with other ingredients. Each alternative brings its own properties that will influence the final dish differently.
• Experimentation:  Playing with substitutions is a great opportunity to explore how tastes and aromas interact. If you approach it with an open mind, you may really enjoy the process of fusing new flavors, and make some amazing discoveries along the way.

In the Eastern Mediterranean and Western Asia, including parts of what is now Russia, dill thrived in the wild and was one of the first herbs to be used by ancient peoples. Evidence of its use dates back to around 3000 BCE in ancient Egypt, where it was placed in tombs of pharaohs to aid in their journey to the afterlife. The Ebers Papyrus, an ancient Egyptian medical text, documents the use of dill seed specifically as a digestive aid and mild sedative. 

When dill reached Rome shortly after the founding of the Roman Empire, it was venerated as a taste of the gods. Victorious soldiers returning from battle were adorned with wreaths made of dill flowers. Gladiators were said to rub dill oil on their bodies to tone their muscles and the seeds were chewed by soldiers to stave off hunger during long marches. And only the most premium of breads were baked with dill seed. 

During the Middle Ages, dill became woven into folklore. It was believed to protect against witchcraft and was often hung in doorways to protect the household. It was even added to love potions. It had become a well-established herb in European gardens, kitchens, and culture.

Eventually, the plant was cultivated across much of the Northern Hemisphere, stretching from Europe to North America to India, where a relatively interchangeable species is grown on a smaller scale. It became a staple in Scandinavian cuisine, where it was used to pickled vegetables and flavor gravlax (cured salmon). In Eastern Europe, dill was a common ingredient in soups, stews, and breads, and in India, it graced various curries, spice blends, and lentil dishes. In Ayurveda, dill seed (known as "shatapushpa") is used to treat a broad spectrum of ailments. 

In recent times, dill's popularity has extended beyond its traditional uses, adding a fresh, herbaceous note to countless dishes - from salads and sauces to grilled meats and seafood. Its delicate aroma, unique flavor, and many health benefits are cherished globally. It's now also cultivated worldwide, so its seeds and leaves are readily available in grocery stores and farmers markets everywhere. Dill pollen has its own history that you can learn about here.