Dill Leaf Tips – 16g

$3.45

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314 In stock

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Weight
16G

Product description

Dill Leaf Tips are a fragrant herb with a flavour reminiscent of anise and citrus. Dill leaves are usually used in savoury dishes. They are an essential herb in Greek, Turkish and Slavic cooking. Commonly used in seafood dishes, particularly salmon. Dill is widely used in Europe and Asia. Dill is used as a topping for boiled potatoes covered with fresh butter. The spice people carry dill as; dill leaf tips and dill seeds whole.

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Flavour Notes:

With a unique anise/citrus flavour, this ultra-fragrant herb is used predominantly in savoury dishes and pairs particularly well with seafood. We harvest these leaves at their peak and dry them to lock in flavour.

Culinary Notes:

Use to flavour soups, stews, pasta and dips in place of fresh herbs. Dill tips can be used in a 1:1 ratio in-place of fresh dill.

Health Benefits:

Dill has many health benefits. It helps to aid in digestion and can be used as a treatment for colic in small children. Dill also contains calcium, manganese, iron and magnesium.

Ingredients:

100% dried Dill Leaf Tips

country of origin:

Turkey

other names or spelling:

Dill weed, Garden Dill, Green Dill Seeds, Anethum

How to use

  • It goes well with chillies, garlic, mustard, cumin, turmeric and ginger
  • Use in dips, dressings, sauces and soups
  • Marries perfectly with smoked salmon or other seafood like prawns
  • Dill pairs well with creamy dishes like potato or egg salad
  • It combines well with basil, garlic, mustard, paprika, and parsley
  • Use in place of fresh dill, 1:1 ratio

The Spice People FAQs

Dill Leaf Tips are the tender, feathery leaves of the dill plant (Anethum graveolens). They are known for their delicate flavour and aromatic fragrance.

Dried Dill Leaf Tips should be stored in an airtight container in a cool, dry place away from moisture and heat.

The amount of Dill Leaf Tips used in a recipe will vary depending on personal taste preferences and the specific dish being prepared. As a general guideline, start with a small amount and adjust to taste.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.