Dill seeds

Dill seeds are the small, oval, light brown seeds that come from the dill plant (Anethum graveolens), an aromatic herb native to the Mediterranean region and Western Asia. These seeds are widely used in cooking for their distinctive, sweet, and slightly bitter flavor, with aniseed notes that add a fresh and fragrant touch to various preparations. In gastronomy, dill seeds are popular for seasoning pickles, breads, stews, sauces, and fish, especially in traditional dishes from Europe and Latin America. Their use enhances the flavor without being overpowering and pairs very well with ingredients like vinegar, lemon, and mustard. Among their properties, dill seeds are recognized for their content of antioxidants, essential oils, and compounds that may help improve digestion, reduce inflammation, and relieve stomach discomfort. Additionally, they provide a healthy touch with low calories and no saturated fats. Regarding synonyms in Spanish used in different Hispanic American countries, dill seeds are also known as aneto seeds or simply dill, although the most common term is "dill seeds". It is important not to confuse them with other aromatic seeds like fennel or cumin, which, although similar in appearance, have distinct flavors. In summary, dill seeds are an essential ingredient in the kitchen for those seeking to give a subtle and herbal flavor to their recipes, with health benefits and a long culinary tradition.