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Dill is indigenous to the Mediterranean region and southern Russia. Dill has been used for thousands of years, the oldest writings dating back to 700 BC. The Vikings cultivated a plant called “dilla” as a remedy for colic in children. Because pickles have been around for centuries, no one knows for sure when dill was first used as a spice. The oldest recipe dates back to 1640, belonging to the chef of the King of England, Charles I, who asked to add dill to pickled cucumbers.
Availability: In Stock
Dill seed is commercially produced in India, Pakistan, China, Hungary and Egypt. Our dill seeds are also grown in India. The French and Italians are not big fans of this type of spice, because they prefer to cook with fennel. Dill seed has a much better reputation in German, Indian, Russian and Scandinavian cuisine. Dill in the form of condiments is popular in Indonesian, Malaysian and Asian meat dishes, and in Sweden it is added to bread. In the US, it is most commonly used in pickles. It is also used in salad, sauces and vinegar. It works well in combination with chili powder, coriander seeds, cumin, garlic, ginger, mustard and turmeric. Here, dill is added to cabbage, potatoes, pumpkin and pickled cucumbers.
Country of origin Egypt
Processed in Portugal
Packed/shipped from Romania
| Weight | 3.5oz=100gr, 14oz=400gr, 1kg, 20kg |
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