The aroma & flavours of dill seed are not surprisingly similar to that of the plant, though you would use the seed differently. Carbohydrate meals, such as potatoes & breads, absorb the flavours imparted by the dill seed. Dill pickles are called because of the seed. They are an important ingredient to baking fish, imparting a lovely, earthy flavour as it cooks.

Just a little note

While we do everything we can to avoid cross contamination, all Eat Wholefood branded products are packed and stored in an area which has the following allergens: sesame, soya, nuts, peanuts, wheat, celery seeds and mustard. So, unfortunately we cannot guarantee that Eat Wholefood branded products contain none of these allergens.