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. The flavor is similar to lemon, parsley, and anise.
Dill weed is a perfect spice for white fish, clams, crab, scallops, and other seafood. Just a quick sear, some salt, and a finish of lemon juice and dill makes for a mighty flavorful meal.
In addition, dill pairs perfectly with beets, cauliflower, celery, kohlrabi, fava beans, and cucumbers. If you can at home, then dill pickles are an obvious route to go. Lastly, dill’s endearing flavor makes it the perfect cuddle buddy for potatoes.
Always add dill right at the end of cooking as heat can quickly dissipate the flavor.
|Recommended Applications||Dill Weed is known for its flavor but also for it’s attractive appeal to dishes. Added to pickles, the Dill Weed can retain it’s bright green color and is great when paired with roasted potatoes or other root vegetables.|
|Basic Preparation||Ready to use as is, no preparation is required. Use the Dill Weed generously when cooking or do not cook for long, as the flavor of Dill Weed diminishes when cooked.|
|Cuisine||European, German, Greek, Mediterranean, Middle Eastern, North American, Russian, Scandinavian, Turkish|
|Taste & Aroma||Bitter or Astringent, Sweet|
|Shelf Life||2 Years|
|Handling / Storage||To be stored in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Egypt|
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