The seeds of the dill plant, used as a spice in cooking and for their distinctive tangy flavor.
Compound of 'dill' plus 'seed.' The seeds have been a culinary ingredient since ancient Greece and Rome, mentioned in classical texts for both flavor and medicinal properties.
Dill seeds taste completely different from dill leaves—the seeds are warm and slightly sweet while the leaves are fresh and grassy, which is why the plant gives cooks two different flavor tools!
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