Central Asia

Dill Seed

Anethum graveolens, seed form.

Seed.

Part Used

Dried seed.

Form

Local / Regional Names

Shivit urugi (Uzbek).

Countries / Cuisines

Uzbekistan (notably Khiva, known for dill-heavy regional dishes).

Flavor & Aroma

Warm, caraway-adjacent, with a grassy sharpness distinct from the fresh herb.

Culinary Uses

Flavoring for regional noodle and rice dishes.

Classic Dishes

Shivit oshi (Khiva's distinctive green dill noodles).

Pairings

Fresh dill (often used together), garlic, meat broths.

Timing

Add early in a broth or dough to infuse flavor throughout.

Storage

Keeps 2+ years sealed and dark.

Substitutions

Caraway seed as a rough approximation.

Cultural / History Notes

Khiva's shivit oshi is a striking regional dish, its noodles dyed and flavored a vivid green specifically from heavy fresh dill use, with the seed form used as a complementary background note.

Blend Cross-References

Not a standard dry blend component.