Dill seed is the fruit of the dill plant, from which we also get the herb, dill weed, which are the feathery leaves. More aromatic than the herb, the seeds are used whole or crushed to add bright, lemony flavor to pickles, savory pork & seafood recipes, and mayonnaise-based salads. At McCormick, our plump dill seeds have been hand-selected for robust, tart flavor. Popular in Scandinavian & Eastern European cooking, its caraway-like taste enhances bread, potato and noodle dishes, as well as soups and stews. Dill is the defining flavor in dill pickles and can be used to prepare other pickled vegetables, relishes and sauerkraut. The seed also appears in Indian dals and curries where it is often dry toasted or warmed in oil to release its aroma.