Dill
Dried dill tips have a grassy, parsley like flavour with notes of anise. The dried tips soften quickly when added to wet foods and make an excellent flavouring for cream cheese, white sauces or omelettes.
Perhaps best known as one of the herbs used when curing Gravlax it is unsurprising that dried dill tips are an excellent complement to fish. A sprinkling of dried dill tips with butter and lemon when oven cooking fish in a foil packet adds a rich flavour. When adding to pan fried fish dried dill tips are best sprinkled over the fish just before the end of cooking and then the fish rolled once in the oil.
Stored correctly in Kitchen Herbarry packaging dried dill tips will keep their quality of flavour for up to two years.
Fun Fact: In Greek mythology Dill (along with Poppy and Daffodil) were all beautiful youths who were transformed into flowering plants bearing their names.
Allergens
This product is packed in an environment which also handles nuts, peanuts, sesame seeds, gluten, soya, mustard, milk, sulphered fruits and celery
Ingredients
Dehydrated dill
Country Of Origin
Egypt
Nutritional Information (per 100g)
| Energy (Kj) | 1059 |
| Energy (Kcal) | 253 |
| Fat | 4.4g |
| of which saturates | 0.2g |
| Carbohydrates | 55.8g |
| of which sugars | 0g |
| Fibre | 13.36g |
| Protein | 20g |
| Salt | 0.5g |
Storage Tips
The Kitchen Herbarry packaging is designed to keep your Dill in top condition for up to 2 years by keeping out moisture, air and light.
To ensure maximum life of your product please take care to:
- Only open the refill pack when you need to top up your kitchen spice jar.
- Do not pour from the refill pack into your kitchen spice jar since the product can ingress into the seal. It is better to use a spoon or a scoop.
- When resealing the pack, reseal all but a few millimeters, tap the base of the pack on a hard surface and squeeze out excess air before sealing fully.
- Do not open in a moist atmosphere such as a kitchen during or shortly after cooking.