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.
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An important note about Allergens
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.