dishes of North Africa, the Middle East, and
North India.
Dill Seed Dill seed has a stronger flavor than
dill weed, the feathery leaves of the same
plant (Anethum graveolens). It’s mildly
reminiscent of caraway thanks to its content
of the caraway terpene carvone, but also has
fresh, spicy, and citrus notes. It’s mainly used
in central and northern Europe in cucumber
pickles (the combination goes back at least to
the 17th century), sausages, condiments,
cheeses, and baked goods. Indian dill, var.
sowa, produces a larger seed with a somewhat
different balance of aromas; it’s used in spice
mixtures of northern India.
Fennel Seed and Pollen Fennel seed has the
same anise-like aroma and sweet taste as the
stalk and leaves of the plant that bears it,
Foeniculum vulgare. Its dominant volatile is
the phenolic compound anethole (see anise,
above), supported by citrus, fresh, and pine