Product Description
PURPOSE
WHAT IS IT?
Dill pollen is the pollen collected from the small flowers of the dill plant. It is expensive because, like, saffron, it has to be largely collected by hand.
It is a large pollen spore, so it doesn’t inhale easily.
EXPERIENCE
Dill pollen has begins with the pungent scent of dill. The taste that follows up is more is more roasted squash sweetness. It is more mellow, and less grassy, than fresh dill weed. Pollen is brighter in flavor than dill seed, as well. The scent delivers a brief hint of other spice that’s a bit elusive. Some spice experts tag it with gardenia, or tulip. Others find it has notes of mint, citrus, or star anise.
Most guides label it as a finishing herb. Sprinkle it on foods after plating. We’ve found numerous, more creative options, from putting it into everything from ice cream, and pickling brines, to finishing meats, in soups, in filled pastas, etc.
CULINARY GEOGRAPHY
Dill is a weed whose origins are within an area of the Mediterranean. From there, it spread across Europe, into the South of Russia, then into West Asia.
Today, it can be found around the world, in warm, moderately humid environments.
Commercially, it is grown all over the world, today, with India, China, and the United States are the leading producers.
TRADITIONAL USES
- Dill pollen over cheeses, esp. chèvre.
- Dill pollen with roasted root vegetables
- Asparagus soup with dill pollen
- Roasted meats with dill pollen
- Finishing touch to fresh seafood
IMPROVISATIONAL 'RIFFS'
- Limoncello sorbetto with cardamom and dill pollen sprinkle;
- Toast skagen (Swedish shrimp & egg toast) with dill pollen and fresh fennel;
- Garlic rolls with chevre, dill pollen and black sesame seed;
- Fresh cucumber slice sprinkled with dill pollen, skewered atop a Bloody Mary.
THE BACKSTORY
Although several twigs of dill were found in the tomb of Amenhotep II, they report that the earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland. Traces found in ruins around Great Britain date back to Roman civilization there. The first use of dill pollen as a culinary ingredient is a mystery of the ages.
HEALTH ADVISORY
Dill pollen does not produce any known allergic inhalation reaction. Its spores are too large to inhale easily. Once cooked, they they are inert. They can be sprinkled on to foods raw, though, so caution in advised.
If you have pollen allergies, consult with a physician before trying a food containing a pollen.
AKA
- amabyi dill
- anet pol·len
- aneta polenari
- aneta vovobony
- aneto pólen
- aneth pollen
- aneto poleni
- aneto pollen
- aneto polline
- aneto polline
- bizari chavua
- chang ukrop
- cvetni prah koper
- dereotu polen
- dill debunga
- dereotu polen
- dhiri mukume
- dil paill
- dîl polen
- dil pollen
- dil serbuk sari
- dild pollen
- dill hirtsinta
- dill manka
- dill nempova
- dill paj ntoos
- dill poilean
- dill polini
- dill pollen
- dill sari
- dill serbuk sari
- dill کے جرگ
- dill گۈل چېڭى
- Dill ਬੂਰ
- dill លំអង
- dille peō
- dille pollen
- dille stuifmeel
- dilles putekšņifa
- endro pole
- eneldo polen
- hae pi
- idile umungu
- kapor pollen
- katsabola mungu
- kopar pelud
- kopër polen
- koper pyłek
- kôpor peľ
- kopr pyl
- krapai žiedadulkės
- mărar polen
- mirođija polen
- õietolm till
- phấn hoa rau thì là
- polen ukrop
- Чӯҷаи бодиён
- კამა მტვერი
- սամիթ pollen
- polline xibt
- siitepöly tilli
- şüyüd tozcuq
- άνηθο γύρη
- аскөк тозаң
- копар полен
- копър цветен прашец
- кріп пилок
- кроп пылок
- мирођија полен
- өргөст хэмх цэцгийн
- полен укроп
- пыльца укроп
- укроп чаңча
- אִבקָה שָׁמִיר
- קראָפּ שטויב
- ڊيل گرن
- شبت لقاح
- شوید گرده
- ګرده وچول
- የአበባ ዱቄት ዲዊል
- डिल पराग
- परागकण बडीशेप
- পরাগ শুলফা
- પરાગ સુવાદાણા
- ଡିଲ୍ ପଲିନ୍
- மகரந்தம் வெந்தயம்
- డిల్ పుప్పొడి
- ಪರಾಗ ಸಬ್ಬಸಿಗೆ
- കൂമ്പോളയിൽ ചതകുപ്പ
- ඩිල් පරාග
- ผักชีฝรั่ง เรณู
- 딜 화분
- ディル 花粉
- 花粉 莳萝
- 花粉 蒔蘿
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