Dill seed tastes like a cross between dill weed itself and caraway seeds. It has origins in Eastern Europe and Western Asia, so it's used to flavor dishes from Ukranian borscht to Indian tadka. Add dill seed when roasting or pickling vegetables like carrots, parnips, brassicas (like cabbage or Brussels sprouts), and eggplants. It's also great as an ingredient in dips and sauces, on homemade crackers and bread, and in salad dressing.