Dried Dill Leaves – Fresh Herbal Flavor

What is dried dill leaves?

Dried Dill Leaves (Anethum graveolens) bring a distinctive fresh, grassy, and slightly anise-like flavour to a wide range of dishes. Particularly prized in fish preparations, yogurt-based dips, Scandinavian-style dishes, and Eastern European cuisine, dried dill is a must-stock herb for any professional kitchen in Dhaka, Chittagong, or Sylhet.

In Bangladesh’s expanding HORECA landscape — where international hotels and upscale restaurants demand global ingredients — dried dill is an increasingly essential pantry staple.

Product Specifications

Botanical Name: Anethum graveolens
Form: Dried whole & cut dill weed (feathery leaves)
Colour: Light to medium green
Aroma Profile: Fresh, grassy, anise-like, slightly tangy
Moisture Content : ≤ 9%
Pack Sizes: 100g, 500g, 1kg, 5kg, 10kg (HORECA bulk)
Shelf Life: 18–24 months sealed
Storage: Cool, dark, dry location; airtight container
Origin: Egypt / Europe / Select global sources

FAQ

Q: Where can I buy dried dill leaves in Bangladesh for restaurant use?
A: We supply food-service grade dried dill leaves (weed) in bulk packs to hotels, restaurants, and caterers across Bangladesh. Orders can be placed from Dhaka and delivered nationwide.

Q: What dishes use dried dill leaves in a professional kitchen?
A: Dried dill is used in fish marinades, seafood dishes, cucumber salads, tzatziki, cream soups, egg dishes, and Scandinavian-style preparations. It is a key herb in Middle Eastern and Eastern European cuisine.

Q: Can I substitute fresh dill with dried dill in recipes?
A: Yes. Use 1 teaspoon of dried dill for every 1 tablespoon of fresh dill called for in a recipe. Dried dill has a more concentrated but slightly different flavour profile — add it earlier in the cooking process for best results.

Q: What is dried dill called in Bangla?
A: Dried dill leaves are commonly referred to as “শুকনো ডিল পাতা” (Shukno Dil Pata) in Bangla. In some regions it may also be called শুলফা (Shulfa).