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Ingredients: Dill seeds from organic farming
Small, flat seeds with a sweet, spicy aroma that is reminiscent of fennel and mint. Dill goes well with fish and raw vegetables.
€4.80 30 g


Use seeds whole or crushed into a powder.
  • Allergens Absent, except for cross-contamination.
    May contain traces of sesame, celery, mustard, soy.
  • Origin France
  • Storage / Use In a cool, dark, dry place.
€160 / kg

Olivier Rœllinger's words

Dill seeds have obviously an aniseed flavor but tends toward caraway.

This seed is often present in spice blend for fish and shellfish. The association dill/coriander works very well with cucumbers, tomatoes, cauliflower and pickles. 


Dill’s nicknames (Anethum graveolens) are indicative of its complex aromas ; it is sometimes called false anise or mock fennel. 

The aromatic, herbaceous dill plant comes from the East. It has a glabrous stem and dark green, feathery leaves. Dill plants can grow up to one meter in height and develop small, flat, oval seeds. The tall umbelliferous plant is highly sensitive to pollution. 

For the, Romans dill waas a symbol of vitality and theychewed dill seeds to aid digestion. Greeks used dill to cure hiccups. In Medieval times, dill was thought to protect people from witchcraft. Even today, the seeds are renowned for their digestive properties. 

Dill seeds are especially popular in Scandinavian and German cuisines.