A delicate desert yellow color reminiscent of the sands in Utah. This dainty pollen is used to finish salads, root vegetables, fish, and pasta with an anise flavor that’s both floral and delicate.
Grown throughout Eurasia, dill has noted popularity in Russian, German, and Scandinavian cuisines. This is due to the fact that it grows heartily in cold regions and retains much of its flavor when dried or frozen.
Dill pollen is harvested from the pinprick flowers that grow from the dill plant. Mustard yellow and moss green, the pollen has a quaint look to it. The flavor is anything but. Dill pollen has a strong, punch scent of dill along with a pop of tulip, gardenia, and a summer squash sweetness.
Dill pollen is a finishing herb, meaning it should never be added during the cooking process. Rather, use it to finish a dish right before serving. Pasta in simple cream sauces, salads, creamy soups, and chocolate truffles all benefit from an airy dusting of dill pollen.
|Dill Pollen is a great spice to use when a fresh dill flavor and aroma is desired. Paired with vegetables, sauces, meats, or seafood, the Dill Pollen tastes fantastic. Wonderful fish applications include bass, trout, or salmon.
|No preparation required, ready to use as is. A notable trait of Dill Pollen, is that it should be added at the end of the cooking process to conserve flavor and aroma.
|European, German, Greek, Mediterranean, Middle Eastern, North American, Russian, Scandinavian, Turkish
|Taste & Aroma
|Handling / Storage
|To be stored in a cool, dry place.
|Country of Origin
|All Natural, Gluten-Free, Kosher Parve, Non-GMO