Eneldo Club del Gourmet – Spanish Dill 20g

Club del Gourmet's dill brings the bright, anise-forward character of Spanish-grown herbs to your kitchen. At 20 grams, this is a concentrated measure for cooks who know exactly where dill belongs: scattered over smoked fish, folded into crème fraîche, or whispered into a seafood broth just before serving.

About this product

Fresh dill leaves dried at peak flavor, preserved to hold their aromatic oils and delicate green notes. Club del Gourmet sources from Spanish producers who understand that dill demands care—harvested young, dried gently, sealed to order. This is not dusty supermarket dill; it's the herb a Madrid chef reaches for when a dish needs precision.

How to enjoy

• Scatter over smoked salmon or gravlax with a squeeze of lemon.
• Stir into sour cream or yogurt as a quick sauce for roasted potatoes.
• Add to fish stock or seafood soups in the final minute.
• Dress cucumber and radish salads with dill, olive oil, and sherry vinegar.

Product details

• Net weight: 20g
• Origin: Spain
• Brand: Club del Gourmet
• EAN: 8433329137393
• Storage: Keep in a cool, dry place away from direct light.

⭐ Why we love this

Club del Gourmet's dill represents Spain's understated mastery of herb cultivation—grown and dried with the precision that Spanish gastronomy demands. This is the herb choice of Madrid's best fish restaurants, where delicate seafood requires a partner that enhances rather than overpowers.

🍷 Pairing suggestion

Perfect alongside a crisp Albariño from Rías Baixas or a chilled Fino sherry with smoked fish and tapas. In the kitchen, pair with Spanish seafood—grilled langoustines, salt-baked sea bass, or a traditional bouillabaisse-style cazuela with saffron and mussels.

📍 From Spain

Sourced from Spain's finest herb producers who specialize in delicate aromatics. Club del Gourmet's commitment to gentle drying and careful handling preserves the complex anise and citrus notes that distinguish Spanish-grown dill from mass-produced alternatives found elsewhere.