Badia Dill Weed Spice, 0.5 oz
Dried dill weed — the feathery green herb that defines Scandinavian gravlax, Greek tzatziki, and the cucumber salads of the Levant. Grassy, faintly anise, with a clean cooling finish that lifts dairy, fish, and raw vegetables without weighing them down.
Common Uses
Fold into Greek yogurt with grated cucumber and garlic for tzatziki. Sprinkle over gravlax, smoked salmon, and butter-poached white fish. Stir into Persian baghali polo (dill and lima bean rice), Lebanese labneh, or borscht. Finishes potato salad, deviled eggs, and pickling brines for cucumbers and green beans.
Cuisine Context
Essential across Mediterranean and Middle Eastern kitchens — Greek, Turkish, Lebanese, and Persian cooks treat dill as a primary herb, not a garnish. It anchors Eastern European cooking too, from Polish ogórki to Russian ukha. Wherever yogurt, cucumber, or cold-water fish meets the plate, dill is the bridge.
Pro Tip
Dried dill weed releases its character in fat and acid, not heat. Add it off the flame — bloom it briefly in olive oil or stir straight into yogurt, sour cream, or vinaigrette ten minutes before serving so the flavor opens.
Ships from Doral, FL.
Original: $2.41
-65%$2.41
$0.84Product Information
Product Information
Shipping & Returns
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Description
Dried dill weed — the feathery green herb that defines Scandinavian gravlax, Greek tzatziki, and the cucumber salads of the Levant. Grassy, faintly anise, with a clean cooling finish that lifts dairy, fish, and raw vegetables without weighing them down.
Common Uses
Fold into Greek yogurt with grated cucumber and garlic for tzatziki. Sprinkle over gravlax, smoked salmon, and butter-poached white fish. Stir into Persian baghali polo (dill and lima bean rice), Lebanese labneh, or borscht. Finishes potato salad, deviled eggs, and pickling brines for cucumbers and green beans.
Cuisine Context
Essential across Mediterranean and Middle Eastern kitchens — Greek, Turkish, Lebanese, and Persian cooks treat dill as a primary herb, not a garnish. It anchors Eastern European cooking too, from Polish ogórki to Russian ukha. Wherever yogurt, cucumber, or cold-water fish meets the plate, dill is the bridge.
Pro Tip
Dried dill weed releases its character in fat and acid, not heat. Add it off the flame — bloom it briefly in olive oil or stir straight into yogurt, sour cream, or vinaigrette ten minutes before serving so the flavor opens.
Ships from Doral, FL.
