Dill Pollen
Dill Pollen is a potent alternative to the seeds or leaves of the dill flower, providing a longer lasting flavor, bright color and unique texture. Hand-harvested for bold, crisp dill flavor.
Suggested uses
Basic prep
Ready to use. Add to taste.
Storage & handling
Store in cool, dry place.
Ingredients
Dill pollen.
Dill, or "Anethum graveolens," is a feathery, aromatic herb, related to parsley, cumin and bay leaf. It is native to Eastern Europe, Africa and the Mediterranean, and has been used since the times of ancient Egypt. The pollen of the dill plant, which is fine and powdery, has a complex and strong dill flavor.
Dill was used in Anglo-Saxon England for many ailments, including stomach ailments, jaundice, liver issues, and many other illnesses. In Greece, athletes would spread essence of dill over their bodies to act as muscle toner.
Dill is also known to contain eugenol, an essential oil that has been used in medicine as a local anesthetic and antiseptic. It is also rich in vitamins including folic acid, riboflavin, niacin, vitamin A, beta carotene, vitamin C, and much more.
Dill Pollen's crisp flavor pairs especially well with seafood and creamy ingredients, providing a fresh, tangy flavor balance. The dried leaves and seeds of the plant are delicate and quick to lose their potency, whereas the pollen is concentrated and has a much longer shelf life.
Classic recipe
Deviled Eggs with Onion Jam and Dill Pollen
What do you do with Dill Pollen? Here's our answer: dress up traditional deviled eggs with a sweet onion jam and the potent punch of our Dill Pollen and some Yellow Mustard Seeds.
