Badia Dill Seed Whole, 14 oz
Whole dill seed with the bright, slightly bitter, caraway-adjacent edge that defines pickled cucumbers, rye breads, and Eastern Mediterranean rice pilafs. Smaller and more pungent than fennel, it carries the herbal-anise note that turns brines, breads, and yogurt sauces into something recognizable.
Common Uses
Drop a teaspoon into the brine for kosher dills, half-sours, and pickled beets. Toast and grind into Lebanese rice with lamb, Greek spanakopita filling, or Turkish börek. Crush over labneh, tzatziki, and cucumber-yogurt raitas. Bake into seeded rye, soda bread, and savory scones. Add whole to potato salads, beet borscht, and slow-braised cabbage.
Cuisine Context
Essential across Scandinavian, Eastern European, and Greek kitchens — and a quiet workhorse in Gujarati pickling and Iranian baghali polo. Whenever a dish leans on cucumber, cabbage, beet, potato, or fresh-water fish, dill seed belongs in the conversation. It is the spice that makes a pickle taste like a pickle.
Pro Tip
Dry-toast in a pan for 30 seconds until fragrant, then crush with the flat of a knife before adding to yogurt sauces or rice. Toasting unlocks the citrus-pine top notes; crushing — not grinding — keeps the texture honest.
Ships from Doral, FL.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Whole dill seed with the bright, slightly bitter, caraway-adjacent edge that defines pickled cucumbers, rye breads, and Eastern Mediterranean rice pilafs. Smaller and more pungent than fennel, it carries the herbal-anise note that turns brines, breads, and yogurt sauces into something recognizable.
Common Uses
Drop a teaspoon into the brine for kosher dills, half-sours, and pickled beets. Toast and grind into Lebanese rice with lamb, Greek spanakopita filling, or Turkish börek. Crush over labneh, tzatziki, and cucumber-yogurt raitas. Bake into seeded rye, soda bread, and savory scones. Add whole to potato salads, beet borscht, and slow-braised cabbage.
Cuisine Context
Essential across Scandinavian, Eastern European, and Greek kitchens — and a quiet workhorse in Gujarati pickling and Iranian baghali polo. Whenever a dish leans on cucumber, cabbage, beet, potato, or fresh-water fish, dill seed belongs in the conversation. It is the spice that makes a pickle taste like a pickle.
Pro Tip
Dry-toast in a pan for 30 seconds until fragrant, then crush with the flat of a knife before adding to yogurt sauces or rice. Toasting unlocks the citrus-pine top notes; crushing — not grinding — keeps the texture honest.
Ships from Doral, FL.
