Dill leaves - Espig - 20x50g

Dill is one of the most deeply rooted aromatic herbs in European culinary history, from Scandinavian shores to Mediterranean coasts. Its fine leaves are dried to preserve their expressive character — a herbaceous, slightly aniseed fragrance — and make it available year-round without compromising aromatic clarity on the plate.

In professional kitchens, dill leaves are used in gravlax salmon marinades, cold sauces based on cream or fromage blanc, and spring vegetable veloutés. They also flavor homemade condiments, cucumber or beetroot pickles, and are used as a finishing touch on deviled eggs or white fish tartare.

To expand your range of aromatic herbs, Epika Whole Tarragon naturally complements dill in poultry dishes and cream-based sauces. Meanwhile, Epika Coriander Leaves opens up other aromatic territories for Asian and Middle Eastern cuisines.