They come from the same plant, but they’re used differently.

• Dill seed: These are the dried fruits (often called whole seeds). The flavor is warm, slightly bitter, and a bit like caraway. They stand up to heat, so they’re great for pickling, breads, stews, and spice rubs.
• Dill weed: These are the feathery leaves. The flavor is fresh, grassy, and delicate. It’s best added toward the end of cooking or used raw in dressings, dips, and seafood.

They don’t swap one-for-one in recipes because the flavors hit differently. On Walmart.com, use filters to find whole dill seed for pantry staples and organic options if that’s your preference.

You’ll usually see them labeled simply as dill seed or whole dill seed. They’re the dried fruits of the dill plant and are different from dill weed (the leaves). In some cuisines, you may also see names like suwa/sowa (commonly used in South Asian cooking). For pickling blends, they might be grouped under “pickling spices.”

• Common labels: Dill Seed, Whole Dill Seed
• Sometimes noted by cuisine: suwa/sowa
• Not the same: Dill weed (leaves)

On Walmart.com, look for whole seed in jars or resealable pouches. Filters can help you find formats and dietary tags like organic or kosher.

Dill seeds bring a warm, slightly citrusy, and earthy flavor to many dishes. They’re versatile in everyday cooking.

• Pickling: Classic for cucumbers, carrots, beans, and beets.
• Breads and crackers: Add to rye bread, crispbreads, or savory scones.
• Hearty dishes: Season cabbage, potatoes, lentils, soups, and stews.
• Spice blends: Grind and mix into rubs for fish, poultry, or veggies.
• Dressings & marinades: Ground seed adds a deeper, toasty note.
• Infusions: Steep in vinegar or oil to create flavored pantry staples.

For best aroma, toast seeds briefly and crush just before using. You can find whole dill seed in a range of sizes on Walmart.com for both small batch cooking and bigger projects.

Whole dill seeds add that classic, savory note to homemade pickles.

1. Prep your brine: Combine water, vinegar, and salt according to a trusted recipe.
2. Flavor the jar: Add whole dill seeds (commonly 1–2 teaspoons per quart, adjust to taste) plus extras like garlic, mustard seed, or peppercorns.
3. Pack and pour: Add vegetables, then pour warm brine over them.
4. Refrigerator or canning: For quick pickles, chill and let flavors develop for a day or two. For shelf-stable jars, follow a tested canning method.

Fresh spices can help enhance aroma. Results vary by recipe and produce, so consider checking a reliable source for specific measurements and safe processing steps.

Think about how often you cook and how you’ll store them.

• Occasional use: A small jar can help keep flavor lively since you’ll rotate it faster.
• Frequent pickling or baking: Bulk bags or larger containers can be more practical for bigger batches.
• Storage: Whole seeds keep best in a cool, dark spot in an airtight container. If buying bulk, consider splitting into smaller, sealed jars.
• Format & tags: Look for resealable pouches and filters like organic or kosher if that matters to you.

On Walmart.com, you’ll find sizes from a few ounces to multi-pound options, with pickup and delivery choices to fit your schedule.