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Dill seed - cucumber cumin - whole
May I introduce: Cucumber cumin aka. Dillsaat aka. Dill fennel. Other names are: flatwort, cucumber cumin or caper herb. Anyone who thinks this spice is a bore and thinks it only tastes good with frame sauces and cucumber salad is wrong.
use
It gets exciting with dill seed spiced caramelized apples to duck, goose or roast pork. Can be used with classic goulash instead of cumin and as a baking spice not only with flatbreads optimal.
Good to know
Suitable for pickling cucumbers and making herbal vinegar.
the taste
Spicy, light menthol and liquorice and some lemony. Pure dill seed is reminiscent of caraway at first, but is not so intense and brings with it a wide range of taste. All those who deal with pickling – if the recipes were old enough – have already read about the seeds, because especially to pickles the dill seed fits perfectly. The combinatorics also allow a mix with anise and fennel, if it may be fresher, then rather coriander, cumin (perfect for a strong fish) and cardamom or ginger. Also interesting is the combination with laurel, allspice, star anise or nutmeg.
manufacturing
The seed itself is threshed from the flowered crown of the plant, while the leaves on the stem of the plant are known as dill herb.
