How is Dill used in Thai cooking?

Dill is a feathery annual herb in the celery family, grown widely across Eurasia for both its leaves and its seeds. The seeds, whole or crushed, flavour pickles, breads, soups, and vegetable dishes, and even dill vinegar; the soft leaves add a fresh, grassy lift. It's more at home in Eurasian cooking than in the everyday Thai kitchen, but it does appear in some Northern and northeastern soups and fish dishes. The leaves are delicate, so they go in near the end to hold their fragrance.

Can I cook with Dill in a Chiang Mai cooking class?

Yes - we use Dill in our hands-on classes. Explore them on our Cooking Classes page.

Dill - Essential Thai Spices | Thai Akha Kitchen

Dill is a feathery annual herb in the celery family, grown widely across Eurasia for both its leaves and its seeds. The seeds, whole or crushed, flavour…

Dill - Essential Thai Spices | Thai Akha Kitchen Dill is a feathery annual herb in the celery family, grown widely across Eurasia for both its leaves and its seeds. The seeds, whole or crushed, flavour…