Descripción del producto

dill tip:

colour:green
taste:good
size:1*1,or as your request
standard:HACCP,ISO***1
style:dried
safety:non pollution,non pesticide
supplying time:from May to Dec
delivery time:within *0 day
MOQ:4T
package:plastic bag,carton

Dillis a plant of the umbelliferae family, the leaves, stems and seeds of which are all used as flavourings. In medieval times dill was cultivated as a medicinal herb in cloister gardens and spread to Northern Europe and Scandinavia. The herb exudes an aromatic fragrance and provides your creations with a fresh, subtly sweet and spicy flavour.

FlavourThe herb tastes fine, sweetly aromatic, fresh and a little bitter with notes of anise and lemon. The seeds taste similar, caraway-like and they can add a little heat sometimes. The herb contains one to two percent and the seeds up to four percent essential oil.
Gourmet InfoDill improves and refines fish, salads, omelettes, poultry, vegetables, potatoes, soups and sauces. The herb blends particularly well with lemon, vinegar, cream and yoghurts.

 Profi TippDill weed contains substances which stimulate digestion and prevent flatulence. It is therefore a popular ingredient for many salads and fish dishes.

Dill in cuisine

·                      in Scandinavian dishes, primarily fish and seafood dishes with salmon, herring, crab, prawns and scallops

·                      in Scandinavian Graved Lachs

·                      in northern European and above all Baltic and Russian dishes

·                      in Greek, Turkish and Georgian dishes

·                      with domestic fish such as carp, eel and trout

·                      in vegetarian dishes with beetroot, beans, spinach, cabbage

·                      with cucumber in a salad, marinated or as a warm vegetable

·                      in rice or potato dishes (e.g. as an alternative to parsley potatoes)

·                      for dishes with egg and mayonnaise

·                      in herb butter, cold (e.g. yoghurt) and warm sauces

·                      for preserving vegetables, in particular cucumber

·                      for vinegars and mustard (sauces)

·                      the seeds are used in Scandinavian breads and in Indian curries