Dried dill

Dried dill is an aromatic herb widely used in cooking for its fresh and slightly anise-like flavor, which adds a distinctive touch to a wide variety of dishes. Originating from the Anethum graveolens plant, dill is native to the Mediterranean region and Western Asia, and its use has spread globally, especially in the cuisines of Europe, the Middle East, and Latin America.

Dried dill is obtained by dehydrating the fresh leaves of the plant, thus concentrating its flavor and allowing for a longer shelf life. It is commonly used in recipes for fish, pickles, soups, sauces, and salads, where its aroma and flavor enhance the main ingredients without overpowering them.

In terms of its properties, dried dill is low in calories and contains natural antioxidants. It is also known to aid digestion and possess antispasmodic effects. Its use in cooking not only adds flavor but also provides health benefits.

In different regions of Latin America, dried dill may also be known as aneth, although the term "eneldo" is the most common and used in most Spanish-speaking countries.