D - SPICES, HERBS, AND BLENDS FROM A TO Z - The Encyclopedia of Spices and Herbs - Padma Lakshmi

The Encyclopedia of Spices and Herbs: An Essential Guide to the Flavors of the World - Padma Lakshmi (2016)

SPICES, HERBS, AND BLENDS FROM A TO Z

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OPPOSITE, CLOCKWISE FROM TOP LEFT: dill pollen, dhana jeera powder, dill, dukkah, and dillweed

DAUN SALAM

See Salam Leaves.

DHANA JEERA POWDER

OTHER SPELLINGS: dhanajiru

Dhana jeera is simply a convenient blend of ground toasted coriander and cumin seeds. The classic blend uses two parts coriander to one part cumin. The spices are usually toasted ahead and combined, then ground as needed. Dhana jeera is widely used in the states of Gujarat and Maharashtra, on India’s western coast.

DILL

BOTANICAL NAMES: Anethum graveolen (European); A. sowa (Indian)

FORMS: whole seeds and ground

DILL SEED TEA Pour 1 cup boiling water over 1 to 2 teaspoons crushed dill seeds and steep for 15 minutes, then strain.

Dill, a hardy annual that is native to southern Russia and the Mediterranean region, is a member of the same family as caraway, anise, and cumin. It was known to the ancient Babylonians, and a wide variety of medicinal benefits have long been ascribed to it. In the Middle Ages, dill was believed to have magical powers. Scandinavia, Poland, Russia, and Turkey are the major producers today, but dill is also grown in India and Japan, among other countries.

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Dill seeds are oval, flattish, and tiny—ten thousand seeds weigh only about an ounce. The seeds, which are actually the halved fruits of the plant, are pale brown with lighter edges. Their faint aroma is reminiscent of their cousin caraway; when the seeds are crushed, they have a slight anise-like fragrance. The taste is pungent and slightly bitter. The dill that grows in India and Japan is a different variety from the European plant, and its seeds are longer and narrower. Dill seeds are usually sold whole, and they are used whole in most dishes. Once ground or crushed, their fragrance is fleeting. The seeds can be toasted before being used to bring out their flavor.

Dill features most prominently in the cuisines of Scandinavia, Russia, Germany, and Poland. The seeds are widely used in pickling, of course. Dill is also used in breads and goes well with potatoes and other starchy foods. It flavors soups and stews in Russia and Poland, and in India it seasons fish stews and meat and vegetable dishes. Dill complements fish and poultry, and it is an ingredient in many commercial spice blends intended for both of these. It is also one of the many spices in the Moroccan spice blend ras el hanout.

MEDICINAL USES: Dill seeds can be chewed as a breath freshener. They are believed to aid digestion and have traditionally been used to treat a range of other ailments. In India, dill seed tea is often prescribed to soothe stomachaches and colic.

DILL WEED

BOTANICAL NAME: Anethum graveolen

OTHER NAMES: dill

FORMS: fresh and dried leaves and pollen

Dill is an annual herb that is native to the Mediterranean and southern Russia; for more on its history and uses, see Dill. It is a relative of parsley, anise, and caraway. Its fronds look something like those of fennel, but the fragrance is reminiscent of parsley, and the flavor also echoes parsley, with undertones of anise. Dried dill has a grassy aroma and a similar though distinctive taste; in fact, some prefer the dried herb to the fresh. Look for dark green dried dill, and avoid any with signs of yellowing.

A sauce made with dill, whether creamy or vinaigrette-style, is a classic accompaniment to smoked salmon, and dill weed is also good with pickled herring, accentuating the flavor of the dill seeds often used in pickling. Dill weed also complements fresh seafood, particularly milder white-fleshed fish. Egg and cheese dishes are often flavored with dill weed, and it is a favorite seasoning for potato salad. Dill also pairs particularly well with cucumbers and green beans. It is a classic seasoning for borscht and certain other chilled soups.

Dill pollen is harvested from mature plants that have flowered and are then dried. It is simultaneously intensely flavorful and subtle; to preserve its delicate flavor, it is best stirred into a dish at the end of cooking or used as a finishing spice. Like fennel pollen, another chef’s favorite, dill pollen is expensive, but just a pinch or two will work wonders.

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DRIED LIME

See Black Lime.

DUKKAH

OTHER SPELLINGS: dukka, duqqa

Dukkah is an Egyptian spice mix that also includes ground nuts and seeds. A typical blend contains hazelnuts, sesame seeds, coriander, cumin, black pepper, and sea salt. Hazelnuts or roasted chickpeas are the main ingredient in most mixes, but pistachios and other nuts are often included. Some versions contain dried mint and/or thyme. Dukkah is most often used as a flavorful condiment for flatbreads, which are first dipped in olive oil and then into the spice mix; or the dukkah can be mixed with oil and then served that way. It can also be used as a dry rub for chicken, fish, or steaks before panfrying or grilling, or applied more generously to make a crunchy coating. Dukkah is good sprinkled over salads, especially tomato salads; yogurt; and feta cheese that has been drizzled with oil. Until recently, specialty spice markets or Middle Eastern spice bazaars were the only source of dukkah—other than home kitchens—but Western chefs have increasingly been experimenting with the delicious blend (sometimes it even turns up on the shelves of stores like Trader Joe’s).