Fox’s Spices Dill Seed 450g

Dill Seed

Fox’s Spices Dill Seed 450g is a fragrant, crunchy spice with a warm, slightly sweet flavour and a hint of anise. These whole dill seeds are small, flat and oval, with a distinctive aroma that works especially well in pickles, breads, stews and slow-cooked dishes. Compared with soft dill leaves, dill seed has a deeper, more robust taste that stands up well to long cooking and strong flavours. A pinch added to a pan of gently simmering vegetables, a loaf of homemade bread or a jar of pickled cucumbers brings a clear, savoury note that feels both familiar and a little bit different. With a generous 450g tub of dried dill seeds, this is a handy staple for anyone who enjoys making pickles, trying out traditional recipes or building their own spice blends at home.

Key Features:

• Firm, crunchy seeds that release more flavour when lightly crushed or toasted.
• Stronger, deeper taste than dill leaves, ideal for long, slow-cooked dishes and robust flavours.
• Versatile spice that suits pickles, breads, soups, stews and Scandinavian or Eastern European-style recipes.
• Reliable, consistent quality from Fox’s Spices, making it easier to repeat favourite recipes with the same results.
• Size: 450g

Recipe Inspiration:

• Traditional Dill Seed Pickles: Add Fox’s Spices Dill Seed to hot pickling vinegar along with mustard seeds and peppercorns. Pour over cucumbers, onions or mixed vegetables in jars for crunchy homemade pickles with a classic, aromatic flavour.
• Dill Seed Rye Bread: Stir a spoonful of dill seed into rye or wholemeal bread dough before baking. The seeds add gentle crunch and a savoury, slightly sweet note that works well with cheese, smoked fish or simple sandwiches.
• Simple Dill Seed Roast Potatoes: Toss parboiled potatoes with oil, a pinch of dill seed and a little salt. Roast until crisp at the edges. The warm, aromatic flavour of the seeds pairs nicely with roast meats and everyday dinners.
• Hearty Dill Seed Vegetable Soup: Add a teaspoon of Fox’s Spices Dill Seed to a pot of carrots, potatoes, cabbage and stock. Simmer until tender, allowing the seeds to infuse the broth with a comforting, gently spiced flavour.

What is the difference between dill seed and dill weed?

Dill seed comes from the flower head of the plant and is dried as a whole spice, while dill weed is the soft, feathery leaf. Dill seed has a stronger, slightly bitter-sweet flavour that copes well with long cooking, whereas dill weed tastes lighter and fresher and is often added towards the end of a recipe.

How do you get the best flavour from dill seeds?

Dill seeds taste particularly good when lightly toasted or gently crushed before use. A brief toast in a dry pan helps release their natural oils, making the aroma more noticeable in breads, soups, stews and pickles. Crushing them in a pestle and mortar also spreads the flavour more evenly through a dish.

Which cuisines use dill seed most often?

Dill seed is common in Eastern European and Scandinavian cooking, where it is used in pickles, breads, soups and dishes featuring cabbage or potatoes. It also appears in some Indian spice blends and vegetable dishes, making Fox’s Spices Dill Seed 450g a useful ingredient for exploring a range of traditional recipes.

Ingredients:

Dill Seeds.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.