3.40 CHF – 16.80 CHF
Native to southern Europe, central and southern Asia, dill is now grown in Europe and North America as a herb. It grows mainly on sunny, dry and well-drained soils.
Dill seeds are used whole or crushed. It is used as a condiment.
To flavor grilled or smoked fish (salmon, herring, shellfish, seafood), meatballs, blanquettes, marinades, grilled, papillotes, court-bouillon, sauces. Maceration in vinegar (gherkins, pickles, potato salad, yoghurt sauces, beans, beets, cucumber flavor, bread, desserts, stews.
Dill must not be boiled, neither fresh nor dry. Always put the dill at the beginning of the preparation, cold, because it takes time to release all its aroma. When hot, avoid cooking it, put it at the last moment.
Ingredients: Dill seeds *
Origin : Egypt
Quality : * Organic agricultural product
Packaging: White iron jar / Freshness bag
Storage : Keep in a cool and dry place, away from heat sources and away from light
Allergens : No
Dill seeds contain flavonoids (antioxidants), tannins, phenolic acids and coumarins (natural aromatic substances). Soothing, digestive, aperitif, aromatic, calming, carminative. Dill is rich in magnesium, calcium, iron, vitamin C, potassium, sodium, sulfur.
The information reported on this site never has a medical / prescriptive value as it is entered for informational and informative purposes only, and therefore cannot be substituted for the advice of your doctor.