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.
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.
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.
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.
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.