Central Asia

Dried Dill

Anethum graveolens, leaf.

Leaf.

Part Used

Dried leaf.

Form

Local / Regional Names

Shivit (Uzbek, dried leaf form) – for the seed.

Countries / Cuisines

Uzbekistan, broader Central Asia.

Flavor & Aroma

Grassy, anisic, milder than fresh dill but more concentrated.

Culinary Uses

Flavoring herb for soups, breads, and noodle dishes.

Classic Dishes

Shivit oshi (alongside fresh dill and seed); various soups.

Pairings

Garlic, meat broths, sour cream/yogurt-based sauces.

Timing

Add toward the end of cooking to preserve aroma.

Storage

Keeps 6–12 months sealed and dark.

Substitutions

Fresh dill (used in greater quantity) or dried dill from any other regional source.

Cultural / History Notes

Central Asian, and especially Khivan, cuisine's dill-forward flavor profile is distinctive within the broader Central Asian spice landscape, most other regional cooking leaning more toward cumin and coriander.

Blend Cross-References

Not a dry ground blend component; used as whole dried leaf.