Dried dill seeds

Dried dill seeds are the small seeds obtained from the Anethum graveolens plant, commonly known as dill. These seeds, with a slightly sweet, citrusy flavor and aniseed notes, are widely used in cooking to provide a distinctive aroma and flavor to various dishes.

Dill is native to the Mediterranean region and parts of Western Asia, but its cultivation and use have spread worldwide, especially in European, Middle Eastern, and Latin American cuisines.

Properties: Dried dill seeds are not only valued for their flavor but also for their digestive and carminative properties, helping to relieve stomach discomfort and promote digestion. They contain essential oils, such as carvone and limonene, which give them their characteristic aroma, in addition to providing antioxidants and antimicrobial compounds.

In different Spanish-speaking countries, dill seeds may have alternative names or synonyms, although the most common and recognized term is "semillas de eneldo". In some regions, especially in Latin America, they may also be called simply "eneldo seco" or "semilla de anet", although these terms are less commonly used.

In cooking, dried dill seeds are used to season pickles, soups, sauces, breads, and fish dishes, providing an aromatic touch that enhances flavors without being overpowering.