A herbal aroma with a light anise note for sauces and vegetable dishes.

How to use:

• Potatoes: stir into finished mash or warm roasted potatoes with a little oil.
• Sauce: combine with plant-based yoghurt, lemon juice and garlic; allow the herbs to hydrate.
• Cucumber salad: stir into the dressing so the dried herbs soften.
• Soup: add near the end of cooking a courgette or potato soup.
• Spread: blend with white beans, tahini and lemon.

Tip: Allow dried ingredients to hydrate in cold sauces; in soups and stews, cook to your preferred softness. Add gradually to taste.

Ingredients: Dried chopped dill leaves and seeds, without added ingredients.

Country of origin: Egypt.

Nutrition per 100 g:
Protein: 14 g.
Fat: 6 g.
Carbohydrates: 63 g.
Energy: 300 kcal.