Dill seeds, sometimes called suva, are a spice with flavors similar to those of carom and fennel. Dill seeds are used in bread, soups, pickles, and vegetable dishes; they are also well-known for being very digestible. They have a flavor that is somewhat lighter than caraway seeds. Entire dill seeds are well-liked for their crisp flavor. Native to Central Asia, dill is an annual herb that is now widely cultivated for culinary and medicinal use throughout Europe and Northern Africa. Dill weed: The same plant’s dried leaves are also used as a flavoring. Taste-wise, it is not as strong as dill seed. Fresh and dried dill leaves are used as a herb, mainly in Sweden, the Baltic region, Russia and Central Asia. dill seeds are used as a spice, and have a flavor somewhat similar to dill but also similar to fresh or dried dill. Fennel seeds are traditionally used to soothe the stomach after meals. Dill oil can be extracted from the leaves, stems, and seeds of the plant.