Dill Pollen Spice
Estimated Inventory, oz : 34.00
This item was last sold on : 03/07/25
Description/Taste
Dill Pollen is a dried, mustard yellow powder interspersed with roughly chopped dried leaves and stems. The powder dissolves quickly on the tongue and has a strong bouquet of dill and anise with nuanced floral undertones reminiscent of tulips, gardenias, and squash blossoms. Dill Pollen offers a burst of concentrated, bittersweet dill flavor with notes of citrus, menthol, and licorice with a bright, floral finish.
Seasons/Availability
Dried Dill Pollen is available year-round, while fresh pollen is harvested in the summer.
Current Facts
Dill Pollen is harvested from the dill weed plant, a perennial herb closely related to parsley and celery, botanically classified as Anethum graveolens. Dill is a dark green herb with feathery leaves and thin hollow stems with bright yellow umbels that give off a fragrant anise and minty scent. The plant's pollen is harvested from these umbrella-shaped flower clusters in the summer before the flowers begin to seed. The blossoms are cut and left to dry in the sun. Once dried, they are shaken, and the pollen is sifted away from the stems, although it is common to find some smaller stems and stamen pieces within the harvested pollen. While Dill Pollen is a rare ingredient, the entire dill plant is edible, and the seeds and leaves are used quite commonly throughout many different cuisines.
Nutritional Value
There is little research into the nutritional benefits of dill pollen, however, flower pollen, in general, has been shown to have trace amounts of potassium, calcium, magnesium, zinc, and phosphorus. Pollen has also been shown to contain moderate to significant amounts of the vitamins niacin, thiamin, riboflavin, and ?-carotin. There has been some scientific debate as to whether the hard outer shell of the pollen grains can be broken down to allow for the absorption of nutrients. Studies have been conducted on animal digestion and have shown that some nutritional absorption occurs within the animal’s digestive tract. However, there are inconclusive studies for human digestion.
Applications
Dill Pollen adds a burst of concentrated floral dill flavor with notes of anise, mint, and citrus when added to a dish. Pollen is delicate and is, therefore, best used as a garnish at the end of cooking or when a dish is being plated. Dill Pollen pairs well with spring and summer vegetables like zucchini, cucumbers, asparagus, and spinach. The powder delivers a delicious pop of anise flavor when sprinkled on top of tomato soup or stirred into creamy sauces like hollandaise, bechamel, and aioli. The powder pairs well with other aromatic spices and herbs like coriander, saffron, ginger, cardamom, and fennel seed, but it is important to use these complimenting spices sparingly not to overpower the delicate undertones of the pollen. Dill Pollen brings a unique burst of flavor to goat cheese, whipped ricotta, and even gelato. Sprinkle the pollen onto grilled white fish, smoked salmon, and into salads, or dust over fresh cucumbers mixed with a light lemony vinaigrette. Dill Pollen should be stored in an airtight container away from heat and moisture to ensure its freshness.
Ethnic/Cultural Info
The increasing popularity of Dill Pollen in the culinary scene is thanks in part to the growing slow food movement and farm-to-table restaurants. This movement focuses on creating a food system where each step within food distribution helps to enhance the area in which the restaurant exists. At the heart of this culinary movement is a desire to create seasonally inspired menus that utilize ingredients grown at local farms. As this desire grows, so does the desire to showcase classic ingredients in new creative ways, like dusting Dill Pollen over smoked salmon instead of the traditional chopped herb. This locally-driven movement has also given rise to a close farmer and chef relationship. This connection is often forged at a local farmers market, allowing chefs to communicate their desired ingredients and give farmers a market to sell less commercialized crops, often bi-product crops, like pollen. As the demand for farm to fork restaurants continues to grow in the United States, so too will the demand for more interesting and rare ingredients like Dill Pollen.
Geography/History
Anethum graveolens is native to the warmer regions of Eastern Europe, the Mediterranean, Russia, and Western Africa and has been cultivated in these regions for over 5,000 years. The herb was popular within ancient cultures for medicinal purposes and was regarded as a symbol of luck and wealth in ancient Greece and Rome. Dill was spread through Europe during the 1st century by Charlemagne, who often served the herb and seed at feasts to aid guests in digestion. The herb grew in popularity throughout Europe, and by the 17th century, settlers had spread the prolific herb to the New World, where it thrived and quickly naturalized. Today, dill weed can be found growing on almost every continent, with the bulk of the fresh herb being produced in India and Pakistan. Dill Pollen is still a rare spice and is often found in specialty spice shops or local farmer's markets where dill is grown locally.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Eclipse Chocolate | San Diego CA | 619-578-2984 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
