Feature:
Dill weed is the young leaves of the dill (Dill) plant and is commonly used in fresh or dried form.
Fresh dill weed is light green in color with long, slender leaves.
Dried dill weed is dark green to light green and has a fragile texture.
Taste and smell:
Unique aroma of citrus, anise and herbs.
The flavor is fresh, with subtle sweetness and bitterness.
Origin:
Iran
Cooking dishes:
Dill weed is commonly used in pickled foods such as pickled fish and pickles.
In Sweden and other Nordic countries, it is an important ingredient in pickled fish, especially salmon and cod.
Dill weed is also often added to delicious custards and salad dressings.
Perfect for seafood, soups, stews and salads.
In Middle Eastern cuisine, it is also used to flavor curries and stews.
Applicable dishes:
Pan-fried salmon with dill butter, French salad dressing, vinegar-pickled herring, dill tamagoyaki, grilled yuzu-flavored dill, yogurt-dill cucumber sauce
**Dill weed is a versatile spice that can be used in a variety of dishes and cooking methods. Its unique flavor and aroma make it a perfect addition to a variety of foods and dishes. Both fresh and dried dill weed have their uses, but fresh dill weed generally has a stronger flavor. Due to the strong flavor of dill weed, it is recommended to use it in moderation during cooking.
