DILL SEEDS - eco

Dill seeds are small, flat, oval and slightly ridged. They are usually brown in color, although they can vary from light to dark brown. The seeds have a sweet, slightly lemony flavor, making them popular in many cuisines around the world. Dill seeds are widely used as a spice in cooking. They add a fresh, aromatic flavor to dishes, especially marinades, soups, sauces, fish and pickles. Fresh dill leaves are also used as an aromatic herb, often added to salads, yogurt sauces and fish dishes. The taste is intended to be tangy and its smell is close to that of Fennel while the anise flavor resembles an original mixture of fennel and mint. Used as a condiment, dill is very present in Scandinavian cuisine. Dill seeds are used in fish marinades. The best-known recipe is gravlax (marinated Scandinavian salmon) prepared with crushed dill leaves or seeds. My seeds are used to flavor cucumber salads, shellfish, potatoes, vegetables and also to flavor vegetables, in pastries, in bread making and for liqueurs. The seeds are used whole or crushed to flavor brines, vinegars, pickles, oil or vinegar. They are also used in pâtés, sauces and fish terrines as well as minced meat. Dill goes perfectly with salmon. As a sweet, it can be incorporated into jams, pastries, breads and liqueurs.