Dill Dill is an annual of the parsley family and is related to anise, caraway, coriander, cumin, and fennel. The seeds are light brown in color, strongly aromatic, and warming to the taste. Dill weed has a subtle, anise like, sweet flavor. Dill is available as the whole seed and as chopped leaves, called dill weed. Dill weed is used in salads, sauces, egg dishes, and especially in seafood dishes.
Dill seed is used primarily to flavor pickles and in bread, potato, and vegetable dishes.
It works well with a variety of culinary dishes such as omelets, soups, stuffed grape leaves, potato salad, cucumber, veal, breads, cabbage, meat stews and rice. It is also widely used with herring, salmon and other seafood dishes. Spice A blend of mustard seed, coriander, allspice, red chilies, bay leaves, ginger. Fenugreek Has a bitter, maple-like flavor. It is primarily used in Indian cuisine and is also used with curry, as a pickling spice and as imitation maple.