Dill seed (Anethum graveolens) is the dried fruit of the dill herb, an annual, which belongs to the parsley, Umbelliferae, family. Perhaps many think of pickles at the mere mention of dill. But these minute, warmly aromatic seeds have been used as a condiment all over the world for countless centuries. Sold in the market places in India, the natives chew the tiny, light brown oval seeds. The seed has a wonderfully aromatic scent and tastes somewhat sharp, as does caraway. It has many flavoring uses in cookery and is one of the most satisfactory of all the spices for it will add new flavor to most foods.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; pp. 111-112.