Dried dill

Dried dill is an aromatic herb widely used in cooking for its fresh, slightly anise-like, and refreshing flavor. It comes from the plant Anethum graveolens, native to the Mediterranean region and Western Asia, where it has been used since ancient times both in gastronomy and traditional medicine.

This ingredient is especially valued in recipes for fish, pickles, soups, sauces, and salads, as it enhances the flavor without overpowering other aromas. Furthermore, dried dill retains much of its properties, among which its content of antioxidants, vitamin C, and minerals like calcium and iron stand out. It is also known for its potential digestive and anti-inflammatory benefits.

In different Latin American countries, dill may be called "hierba de hinojo" or simply "eneldo", although it should not be confused with fresh fennel. It is always important to ensure the use of dried dill to achieve the characteristic flavor in recipes.