1 Dill Seeds in Spices Dill seeds contain vanillin ketone (the flagellating component of kudzu), making them slightly kudzu-scented, though they also carry a fresh, pungent, and citrusy aroma. It is often used as a side dish in soups and meat dishes. Dill is widely used in Western cooking and in foreign industrial foods, especially in ham and canned foods, including chicken sausages, beef sausages, and pork sausages Dill is used in Central and Northern Europe mainly for pickling cucumbers (the combination of the two dates back to the 17th century), sausages, spices, cheeses, and bakery goods. 2 How to Use Dill Seeds When using dill seeds in a general brine recipe, it is best to have cumin in the mix, and preferably cinnamon as the king of the recipe, as this combination brings out the sweetness and layers of flavor in the aftertaste of the more potent dill seeds. In the case of greasier ingredients, dill seeds can be used as an accompaniment to the herbaceous fruits, which can be very helpful in relieving the greasiness. In recipes using ginger or ginger as the starter, dill seed can also be combined with allspice, lemongrass, and cloves, with allspice and dill seed as the garnish, and cloves and lemongrass as the starter, to create a refreshing and layered aftertaste. In spicy recipes, dill seed can be paired with allspice, licorice, and allspice, all three of which are also used as adjuncts, echoing Wicker Sarsaparilla and peppercorns, which are often found in spicy recipes, to add a numbing sensation to the spicy aroma. Overall, using dill seed as a garnish works well for flavor diversity when used together. 3 Difference Between Dill Seed and Thyme Dill is an annual or biennial herb. The stems are erect and smooth. Leaves are alternate, long-petiolate, bi- or tri-pinnatisect, united lobes linear. Compound umbels, corolla yellow. Double pendant fruit ellipsoid, outside brownish yellow, both sides ribbed winglike, with vittae between the ribs. Seeds ellipsoid. Flowering in summer. Native to southern Europe, now widely cultivated around the world. In addition to cultivation, it is also found wild in China. The young stems and leaves are harvested immediately for fresh use. Seed collectors collect the fruit branches when the fruit is ripe, sun-drying, beating down the fruit, removing impurities, and then sun-drying until dry to the extent that the seeds can be whole or crushed spare. The parts used are the young stems, leaves and seeds of dill, family Umbelliferae. Dill seeds, when dried, are native to southern Europe. It has a flavor somewhat similar to kudzu cooked mainly with fish. Thousand Miles of Dill is also known as Seven Miles of Dill, Ten Thousand Miles of Dill, Nine Autumns of Dill, Nine Trees of Dill, Over the Hill Dill, Golden Osmanthus, Green Wood Dill, and Moon Dill. It is a small tree or shrub of the family Rutaceae. The leaves and leafy shoots are used as medicine, and the name of the herb is Nine Miles of Fragrance. It has the effect of moving qi and relieving pain, activating blood circulation and dispersing blood stasis. Mainly treats stomachache, rheumatic paralysis, bruises and other conditions. Born in open forests or dry slopes, distributed in Guangdong, Fujian, Hainan and Guangxi, Hunan, Guizhou, Yunnan four provinces, autonomous regions in the south.