The seed of the dill weed, both dill seed and weed are members of the parsley family. The seeds taste similar to caraway, strong and crisp. Dill seed and weed should not be used interchangeably in recipes, however, because dill seed is far stronger and slightly bitter, while the weed is delicate. The seeds, similar in shape to fennel seeds (oblong, tapered ends), are often used in Scandinavian, Russian, German, and Indian cooking. They’re a common ingredient in pickling brine, breads and some Asian condiments. Use them in soups, dressing, and baking.

Recipes

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  Recipe

  Homemade Aquavit

  Flavored vodkas may be all the rage with the chocolate martini set, but aquavit—a traditional, spice-infused spirit from Scandinavia—is a far more sophisticated tipple with notes of fennel, caraway, and…

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  Recipe

  Grill-Roasted Pork Loin