How to Use Dill Seed
The Spice of Summer
Licorice-like | Citrusy | Sweet | Bitter
COOKING TIPS
- Compared to fresh dill or dill pollen, the seeds are 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. Long-cooking deepens and mellows its flavor, while a late sprinkle of ground dill seed will brighten it.
- Dill seed pairs beautifully with acidity, making it indispensable in pickling and curing—most famously in the classic dill pickle.
GRINDING
- Whole dill seed isn't really 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 more gradual flavor release. This is well-suited for rustic breads, potato salads, and coarse spice rubs for roasting. For a faster, more even infusion, use an electric spice grinder to make a fine powder ideal for buttery sauces or for dusting over vegetables.
TOASTING & INFUSING
- Toasting dill seed in a dry skillet develops new nutty and roasted notes from the interaction of amino acids and sugars, which also softens bitterness. Since its key compounds dissolve poorly in water, infusing in oil, butter, or fats will draw out more of its aroma.
- The same is true for alcohol, so the long fermentation process in low-temperature pickling produces enough alcohol to help release flavor into the brine.
STORING
- Dill seed's aromatics are very ephemeral relative to most other spices, so buying pre-ground dill seed powders is a waste. Whole dill seed can keep its flavor for up to 2 years if stored in an airtight container in a cool, dry, dark place.
- Storing ground dill seed for more than a few weeks is rather futile, as the desired top notes of the flavor profile will be entirely dissipated.
