The flavor of dill seed is warming, aromatic and slightly stronger than dill weed. Use McCormick Gourmet Organic Dill Seed to prepare pickles, seafood, noodles, breads and potatoes. The dill plant is one of a handful of plants that produces both a spice, dill seed, and an herb, dill weed from the feathery leaves. The small, flat dill seeds are most commonly used in pickling cucumbers, beets, carrots and other vegetables. Dill seed adds its pungent, caraway-like flavor to Eastern European and Scandinavian cooking, where it is used in fresh and pickled fish dishes, pork roast, potatoes, sauerkraut and breads. On the other side of the globe in India, dill seed is dry toasted or warmed in oil to release its aroma before added to dals.