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 this ingredient’s flavor compounds
herbal×16
aromatic×13
herbaceous×10
fresh×8
mint×7
green×6
floral×6
citrus×6
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersweet
Composition
60 compounds identified — cross-referenced scientific databases
.alpha.-Cubebene(-)-cis-Carveol(-)-jasmonoyl-l-isoleucine~pred(-)-Limonene(-)-menthone~pred(-)-phaseollidin~pred(-)-sativan~pred(-)-trans-carveol~pred(-)-vestitol~pred(+)-1(10),4-cadinadiene~pred(+)-7-iso-jasmonate~pred(+)-alpha-Terpineol(+)-cis-abscisic aldehyde
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Based on shared flavor compounds · click to explore
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Research Evidence
Multi-source verifiedVerification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.