Product Description
PURPOSE
WHAT IS IT?
Dill is a wonderful weed! Its leaves are tiny, and its flavor is bold, but surprisingly delicate. Fresh, or dried, its taste is unique in the herb world. It lends itself to very simple expressions of flavor.
Dill is a Scandi salmon, a Helsinki herring, a Polish cucumber salad, or a scandalously good deli pickle!
EXPERIENCE
A sensory grand-slam, dill’s taste and smell are the stars. Fresh it exudes the grassy notes of parsley, with flashes of lemon, and caraway, and a hint of anise. Dried, there is some muting of the parsley notes. Visually, both fresh, and dried can be used as a topping to add visual appeal. Fresh the leaves of one simple sprig make for a lovely, and tasty garnish.
Dill is a perfect all-purpose herb for seafood, casseroles, dips, pickles, vegetable dishes, and stews.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Dill pickles;
- Pickled herring;
- Dill sauce for Scandinavian seafood;
- Tzatziki sauce;
- Filet mignon with mushroom dill sauce.
IMPROVISATIONAL ‘RIFFS’
- Un-potato salad - scallions, dill, and creme fraîche;
- Dill roti with tandoori salmon;
- Spaghetti squash with dill, cotija cheese, and Irish brown butter;
- Potted shrimp savory “rice pudding.”
THE BACKSTORY
In Poland, fresh dill leaves mixed with sour cream are the basis for dressings. It is especially popular to use this kind of sauce with freshly cut cucumbers, which are entirely immersed in the sauce, making a salad called “mizeria”.
AKA
- English: Dill weed (dried)
- French: Aneth séché
- Spanish: Eneldo seco
- Portuguese: Endro seco
- Italian: Aneto secco
- German: Getrockneter Dill
- Dutch: Gedroogde dille
- Swedish: Torkad dill
- Norwegian: Tørket dill
- Danish: Tørret dild
- Finnish: Kuivattu tilli
- Polish: Suszony koper
- Czech: Sušený kopr
- Slovak: Sušený kôpor
- Hungarian: Szárított kapor
- Romanian: Mărar uscat
- Bulgarian: Сушен копър
- Greek: Αποξηραμένος άνηθος
- Russian: Сушёный укроп
- Ukrainian: Сушений кріп
- Serbian / Croatian / Bosnian: Sušeni kopar
- Slovenian: Sušeni koper
- Turkish: Kurutulmuş dereotu
- Arabic: شبت مجفف
- Hebrew: שמיר מיובש
- Persian (Farsi): شوید خشک
- Hindi: सूखा सोआ
- Urdu: خشک سووا
- Bengali: শুকনো শুলফা
- Tamil: உலர்ந்த வெந்தயம் இலை (loan usage varies; dill commonly transliterated)
- Thai: ผักชีลาวแห้ง
- Vietnamese: Thì là khô
- Indonesian: Dill kering
- Malay: Dill kering
- Chinese (Simplified): 干莳萝
- Chinese (Traditional): 乾蒔蘿
- Japanese: 乾燥ディル
- Korean: 건조 딜
- Swahili: Bizari kavu
- Amharic: ደረቅ ዲል
- Hausa: Busasshen dill
- Yoruba: Dill tí a gbẹ
- Zulu: I-dill eyomisiwe
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