Dill Seed (Anethum graveolens) - Bulk

• Botanical Name: Anethum graveolens
• Plant Part: Seed
• Form: Whole seeds
• Size Options: 250g, 500g or 1kg

• Culinary seasoning for pickles, breads, soups, stews, and spice blends
• After-meal herbal infusions for traditional digestive comfort routines
• Breath-freshening use by chewing a small pinch

This product is suitable for:

• Kitchens using dill seed for pickling and savoury cooking
• Herbal cupboards that keep aromatic seeds for simple infusions
• Those who prefer whole seeds to crush fresh for best aroma

This product is not for:

• Pregnancy or breastfeeding in amounts greater than typical culinary use without professional guidance
• Those with known Apiaceae (carrot family) allergies
• Infants and young children unless specifically advised by a qualified practitioner

• Culinary: Toast lightly in a dry pan or bloom in warm oil, then add to cooking or pickling mixes.
• Herbal Tea: Lightly crush 1-2 tsp, add 250ml freshly boiled water, cover and infuse 10-15 minutes, then strain.
• Breath Freshener: Chew a small pinch as needed.
• Processing Tip: Crushing just before use improves flavour and aroma.

• Seek advice before use during pregnancy or while breastfeeding if using amounts greater than typical culinary use.
• Avoid use if you have an allergy to Apiaceae (carrot family).
• Consult a qualified healthcare practitioner before use if you have a medical condition or take medication.
• Discontinue use if any adverse reaction occurs.
• Keep out of reach of children and pets.

Q: Do I need to crush dill seed before making tea?
A: Light crushing helps release aroma and improves the infusion.

Q: What’s the difference between dill seed and fennel seed?
A: Both are aromatic seeds, but dill is more herbaceous and slightly grassy, while fennel is sweeter and more liquorice-like.

Q: Can dill seed be used in baking?
A: Yes. It is commonly used in savoury breads and crackers for a warm, aromatic note.