Dill comes from a plant that is in the same family as parsley and carrot. Its feathery, fern-like leaves are used as a herb and the seeds as a spice. Dill seeds have a sweet and aromatic bouquet, similar to caraway but also resembling that of fresh or dried dill weed. Dill seeds are commonly used in pickling and to flavor vinegar. They are often added to bread and cakes in Scandinavian countries. In India, dill seeds and leaves are used in curry powders and masalas in a similar way to how bay leaves are used.