Cook with Dill
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The Art of Natural Cheesemaking by David Asher
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About
Dill is an annual herb in the celery family Apiaceae. Native to North Africa and West Asia, dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×53
1×21
2×14
minty×7
fresh×5
sweet×5
woody×5
3×4
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(+)-cis-abscisic aldehyde(3r)-sophorol(+)-marmesin(-)-medicarpin(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(4s)-4-hydroxy-2,3,4,5-tetrahydro-(2s)-dipicolinate
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
Wikipedia
License
CC-BY-SA
Source page
Imported
6/8/2026, 11:05:03 AM
Verification
Multi-layer verified