Dill Seed (Anethum graveolens) — Whole Dried Spice for Cooking & Sachets

Dill Seed (Anethum graveolens) is the whole dried fruit of a fragrant culinary and traditional herb known in Chinese as Shí Luó Zǐ (莳萝籽), also called Tǔ Huí Xiāng (土茴香) or Yáng Huí Xiāng (洋茴香). Long valued in both Western kitchens and traditional herbal practice, dill seed has been prized as a warming, aromatic carminative spice used to flavor pickles, soups, and stews while also serving as a fragrant ingredient in herbal sachets. Its nature is warm and pungent, making it a gentle yet effective herb for warming the middle, moving qi, and harmonizing the digestive system.

Key Selling Points

• Whole dried dill seed (Anethum graveolens)
• Traditional warming carminative spice
• Yellow-green seeds with clear texture
• Dual use: culinary spice and sachet herb
• 500g bulk pack for daily cooking

Quality & Sensory

Each batch is carefully dried to preserve its yellow-green color, clearly defined ridged texture, and fresh, grassy-anise aroma. When crushed or heated in oil, the seeds release a warm, slightly sweet, herbaceous fragrance with notes of anise and citrus. In cooking, they impart a gentle, savory warmth to pickles, broths, and grain dishes without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Pickling and preserving vegetables
• Flavoring soups, stews, and broths
• Seasoning grain dishes and breads
• Filling aromatic herbal sachets
• Blending into spice mixes

Traditional Uses

In folk herbal practice, dill seed is decocted into warming teas and added to soups and congee to support comfortable digestion after meals. It is a common ingredient in traditional digestive blends, where it pairs with fennel, anise, and caraway. Beyond the kitchen, dried dill seed is sewn into small sachets and placed in drawers or cabinets for its fresh, calming aroma.

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