Dill Seed

Dill seed comes from the dill plant (*Anethum graveolens*), a herb native to the Mediterranean and Western Asia. The seeds are small, oval, and brown, with a flavor similar to dill weed but more pungent and slightly bitter. They are typically harvested when the flower heads mature and the seeds begin to dry.

Dill seed is used as a spice to add a distinct, pungent flavor to foods. It is commonly found in pickles, relishes, marinades, sausages, and bread. Manufacturers use it to enhance the savory and aromatic qualities of various food products.

Dill seed is generally recognized as safe (GRAS) by the FDA when used as a spice or flavoring. It is not typically associated with adverse health effects when consumed in amounts found in food. International bodies like JECFA have evaluated dill and its extracts, but no specific numeric limits are set for its use as a flavoring. Evidence regarding specific health benefits or risks from dill seed consumption is limited.