Looking for herbs and spices that start with D? This handy alphabet food guide covers the familiar, the useful and a few ingredients you may only spot in specialist shops. Some are everyday cupboard heroes, such as dill and dill seed. Others, like dagad phool or Dorrigo pepper, are more unusual but well worth knowing if you enjoy cooking with global flavours.

Below you will find flavour notes, common uses, easy substitutes and practical buying tips, with a money-saving slant for anyone trying to get more from the spice rack without buying jars that end up forgotten at the back of the cupboard.

Quick list of herbs and spices that start with D

Dill

Dill is probably the best-known herb beginning with D. It has fine, feathery leaves and a fresh, grassy flavour with a gentle aniseed note. In UK supermarkets you will usually find it fresh in small packets, dried in jars, or occasionally as a living herb pot.

How to use dill

• Stir chopped fresh dill into Greek yoghurt with lemon and garlic for a quick sauce.
• Add it to new potatoes with butter or olive oil.
• Use with salmon, smoked mackerel, prawns or white fish.
• Mix into egg mayonnaise, potato salad or cucumber salad.
• Add near the end of cooking, as the delicate flavour fades with long heat.

Money-saving tip

Fresh dill can wilt quickly, so only buy it when you have a few meals planned. If a packet is reduced, chop it and freeze it in an ice cube tray with a splash of water or oil. Frozen dill is not pretty enough for garnish, but it is absolutely fine for sauces, soups and fish dishes.

Dill seed

Dill seed comes from the same plant as dill, but it behaves more like a spice than a fresh herb. The flavour is warmer, stronger and slightly citrusy, with similarities to caraway and fennel seed.

Best uses for dill seed

• Pickled cucumbers, onions and beetroot.
• Homemade bread, crackers and savoury biscuits.
• Cabbage dishes, especially braised red cabbage or sauerkraut-style sides.
• Fish stews and creamy sauces.
• Potato soups and lentil dishes.

Dill seed is a good cupboard buy because a little goes a long way. Lightly crush it before using if you want a stronger flavour.

Dukkah

Dukkah, sometimes written duqqa, is an Egyptian-style blend made with toasted nuts, seeds and spices. Recipes vary, but it often includes sesame seeds, coriander seed, cumin, hazelnuts or almonds, salt and black pepper.

How to eat dukkah

The classic way is to dip bread into olive oil, then into dukkah. It is also brilliant sprinkled over cheap, simple foods to make them feel more special.

• Scatter over fried or boiled eggs.
• Use on roasted carrots, cauliflower, squash or potatoes.
• Sprinkle on hummus or yoghurt dip.
• Use as a crust for chicken, fish or halloumi.
• Add to salads for crunch instead of croutons.

Budget note

Dukkah can be expensive in little jars, but it is easy to make from odds and ends. Toast leftover nuts, sesame seeds and ground spices in a dry pan, then pulse briefly or chop. Keep it slightly coarse rather than powdery.

Dalchini

Dalchini is the Hindi and Urdu name for cinnamon, so you may see it on packets in Asian grocery shops. It is commonly used in Indian, Pakistani, Bangladeshi and Sri Lankan cooking, as well as in sweet baking.

Using dalchini in cooking

• Add a small piece of cinnamon bark to pilau rice, biryani or meat curries.
• Use ground cinnamon in cakes, biscuits, porridge and stewed apples.
• Add to masala chai with cardamom, cloves and ginger.
• Pair with cumin, coriander and chilli in savoury spice blends.

If buying cinnamon sticks from a world food aisle, compare the price per 100g with supermarket spice jars. Larger bags are often better value, especially if you cook curries regularly.

Dagad phool

Dagad phool, also called stone flower or black stone flower, is a dried lichen used as a spice in parts of Indian cooking. It is particularly associated with some Maharashtrian, Chettinad and biryani spice blends. The flavour is earthy, smoky and musky, and it is usually used in small amounts.

How to use dagad phool

• Toast lightly with other whole spices before grinding into masala.
• Use sparingly in meat curries and rich vegetarian curries.
• Add to biryani spice blends for depth.
• Store carefully, as the pieces are light and can absorb moisture.

This is not an everyday spice for most UK kitchens, but if you are trying to recreate a specific regional Indian recipe, it can make a noticeable difference.

Dandelion leaf

Dandelion leaf is an edible bitter herb. Young leaves are less harsh than older ones and can be used a little like rocket, chicory or other bitter salad leaves. You may find cultivated dandelion greens at farmers markets or specialist shops, though they are not a regular supermarket item.

Ways to use dandelion leaf

• Add a few young leaves to salad for bitterness.
• Chop into pesto with parsley, lemon, nuts and olive oil.
• Sauté with garlic and chilli as you would other greens.
• Stir into soups at the end of cooking.

If foraging, only pick from places you know are free from sprays, traffic pollution and animal fouling. Do not eat wild plants unless you are completely confident with identification.

Dandelion root

Dandelion root is usually dried, roasted and used for herbal drinks. It has an earthy, bitter flavour and is sometimes found in caffeine-free coffee-style blends. In culinary terms, it is more of a herbal ingredient than a mainstream spice.

As with many herbal products, check the label and follow the suggested use. If you are pregnant, breastfeeding, taking medication or have a health condition, it is sensible to ask a pharmacist or GP before using concentrated herbal preparations.

Dulse

Dulse is a red seaweed used as a seasoning. It is sometimes sold as flakes, dried leaves or powder. Although it is not a herb in the garden sense, it works like one in the kitchen, adding salty, savoury depth.

Good uses for dulse flakes

• Sprinkle over buttered potatoes.
• Stir into soups, chowders and stews.
• Add to scrambled eggs or tofu scramble.
• Use in vegan seasoning blends for a sea-like flavour.
• Mix into breadcrumbs for fishcakes.

Dulse can be salty, so season the dish after adding it rather than before.

Daun salam

Daun salam is often described as Indonesian bay leaf, though it is not the same as the bay leaves commonly used in British cooking. It has a milder, earthy, slightly sour aroma and is used in Indonesian dishes such as rendang, soups, rice dishes and braises.

If you cannot find daun salam, ordinary bay leaf can be used in some recipes, but the flavour will not be identical. Look for it dried in South East Asian food shops or online.

Daun kesum

Daun kesum is also known as laksa leaf, Vietnamese coriander or Vietnamese mint. It has a lively, citrusy, peppery flavour and is used in Malaysian, Singaporean and Vietnamese dishes.

How to use daun kesum

• Add to laksa just before serving.
• Use in noodle soups and broths.
• Shred into salads and fresh herb plates.
• Pair with fish, prawns, coconut milk and chilli.

Fresh daun kesum is harder to find than dried herbs. Asian grocers are your best bet. If you see it reduced, treat it like fresh coriander: wrap loosely in kitchen paper, refrigerate, and use quickly.

Dorrigo pepper

Dorrigo pepper is an Australian native spice with a warm, peppery flavour and hints of fruit. It is not common in standard UK supermarkets, but specialist spice shops may stock it. It can be used anywhere you want pepperiness with a slightly different character.

Try Dorrigo pepper with

• Steak, lamb or venison rubs.
• Roasted mushrooms or root vegetables.
• Tomato sauces and chutneys.
• Spiced butter for corn on the cob.

Because it is a speciality spice, buy a small amount first. There is no saving in buying a big packet if it loses its punch before you use it.

Desert lime powder

Desert lime powder is another Australian ingredient, made from dried native limes. It brings a sharp, tangy citrus flavour and can be used in both sweet and savoury cooking.

Simple uses

• Add a pinch to chicken, fish or vegetable rubs.
• Mix into yoghurt with salt for a quick dip.
• Use in salad dressings when fresh lime is not available.
• Sprinkle lightly over roasted sweet potato or squash.

If you cannot get desert lime powder, regular lime zest, lemon zest or a tiny amount of dried lime powder can stand in, depending on the recipe.

Dijon mustard

Dijon mustard is a condiment rather than a dried spice, but it earns a place in a practical D-seasonings list because it is one of the most useful flavour boosters in the fridge. It is sharp, tangy and smoother than many wholegrain mustards.

How Dijon mustard saves bland meals

• Whisk into vinaigrettes to help the dressing emulsify.
• Stir into cheese sauce for macaroni cheese or cauliflower cheese.
• Brush over chicken before roasting.
• Add to marinades with oil, vinegar and garlic.
• Mix into mashed potato or sausage casseroles.

A jar lasts well in the fridge once opened, but always check the label for storage guidance and use a clean spoon to avoid introducing crumbs or other food.

Dabeli masala

Dabeli masala is a sweet, tangy and spicy Indian blend used for dabeli, a popular snack made with spiced potato in a bun. The blend can include coriander seed, cumin, chilli, cinnamon, cloves, sesame, coconut, sugar and dried mango powder, depending on the maker.

Ways to use dabeli masala beyond dabeli

• Stir into mashed potato for spicy sandwich fillings.
• Use on roasted chickpeas.
• Add to leftover rice with peas and onions.
• Sprinkle into yoghurt for a quick dip.
• Use to season potato wedges before baking.

It is a useful blend if you like sweet-sour Indian snack flavours. Check the ingredients if you have allergies, as some blends may contain sesame, nuts or coconut.

Dhana jeera

Dhana jeera is a simple spice blend made from coriander seed and cumin seed. Dhana means coriander and jeera means cumin. It is widely used in Indian home cooking and gives an earthy, citrusy base to curries, dals and vegetable dishes.

How to use dhana jeera

• Add to onion, garlic and ginger when making curry bases.
• Sprinkle over roasted cauliflower, potatoes or carrots.
• Use in lentil soups and dals.
• Mix with chilli powder and turmeric for a quick curry seasoning.

You can buy it ready-ground or make your own by toasting coriander and cumin seeds, then grinding them. Homemade usually tastes fresher, especially if your ground spices have been open for a while.

Other D herbs, spices and seasonings worth knowing

Deer tongue herb

Deer tongue is an aromatic herb historically used in some flavourings, but it is not a common culinary ingredient in the UK. Most home cooks will not need it, and it is better treated as a specialist ingredient rather than an everyday herb.

Damiana

Damiana is usually sold as a herbal tea ingredient rather than a cooking herb. It has a slightly bitter, aromatic flavour. As with any herbal tea or supplement-style ingredient, follow packaging guidance and seek professional advice if you are pregnant, breastfeeding, taking medication or unsure whether it is suitable for you.

Dried herbs

This is a category rather than one specific herb, but it is worth mentioning because many people search alphabetically for dried herbs starting with D. Dried basil, dried oregano, dried parsley and dried thyme do not count as separate D herbs by plant name, but they are useful store cupboard ingredients. As a rule, dried woody herbs such as thyme, rosemary and oregano cope better with cooking than delicate dried herbs such as parsley and dill.

Best substitutes for D herbs and spices

How to buy D herbs and spices without wasting money

• Buy small first. For unusual spices like dagad phool, Dorrigo pepper and desert lime powder, try the smallest pack before committing to a larger bag.
• Check world food aisles. Dalchini, dhana jeera and some spice blends are often better value in Asian grocery shops or supermarket world food sections.
• Label refill bags. If you decant spices into jars, add the date. It is easy to forget how old a spice is once the packet has gone.
• Store away from heat. Keep herbs and spices away from the hob, oven and sunny windowsills. Heat and light dull the flavour.
• Use your nose. If a dried herb smells of very little, it will taste of very little. It may not be unsafe, but it will not add much to dinner.
• Plan around fresh herbs. If buying dill or daun kesum, plan two or three meals that use it. Fresh herbs are where waste creeps in fastest.

Easy ways to use up leftover dill

Dill is the D herb most likely to be bought fresh and then half-used. Here are a few quick ways to finish the packet.

• Dill yoghurt sauce: Mix yoghurt, chopped dill, lemon juice, salt, pepper and a little garlic. Serve with fish, falafel, roast veg or jacket potatoes.
• Dill butter: Mash chopped dill into softened butter with lemon zest. Freeze in small portions for fish or vegetables.
• Potato salad: Toss cooked potatoes with dill, mustard, yoghurt or mayo, and chopped spring onion.
• Quick cucumber pickle: Slice cucumber thinly and mix with vinegar, sugar, salt and chopped dill. Chill briefly before serving.
• Eggs: Add dill to scrambled eggs, omelettes or egg mayonnaise sandwiches.

Storage and food safety tips

• Keep dried herbs and spices in airtight containers in a cool, dry cupboard.
• Do not use spices that show signs of mould, damp clumping or insect activity.
• Use clean, dry spoons rather than shaking jars directly over steaming pans, as steam can introduce moisture.
• Store fresh herbs in the fridge and use them promptly. Discard any that are slimy or mouldy.
• Follow storage instructions on jars and packets, especially for condiments such as Dijon mustard.
• Be cautious with foraged herbs. Only eat plants you can identify confidently and pick from clean, permitted areas.

FAQs about herbs and spices that start with D

What is the most common herb that starts with D?

Dill is the most common culinary herb that starts with D. It is widely available in UK supermarkets and works especially well with fish, potatoes, eggs, cucumber and yoghurt-based sauces.

What spice starts with D?

Dill seed, dalchini, dagad phool, Dorrigo pepper and desert lime powder are all spices that start with D. Dukkah, dabeli masala and dhana jeera are spice blends beginning with D.

Are dill and dill seed the same thing?

They come from the same plant, but they are used differently. Dill usually refers to the soft green leaves, which taste fresh and grassy. Dill seed is the dried seed, used more like a spice, with a warmer and stronger flavour.

Is dukkah a herb or a spice?

Dukkah is best described as a spice blend. It usually contains spices, seeds, nuts and salt. It is used as a crunchy seasoning rather than as a single herb or spice.

What is dalchini in English?

Dalchini is cinnamon. You may see the word on spice packets in Asian shops or world food aisles. It can refer to cinnamon sticks, bark pieces or ground cinnamon, depending on the product.

Can I use dried dill instead of fresh dill?

Yes, but the flavour is not quite the same. Dried dill is more muted, so it works best in cooked dishes, dressings and sauces. Fresh dill is better when you want a bright, leafy finish.

Which D herbs and spices are best for a budget kitchen?

Dill seed, dalchini, Dijon mustard and dhana jeera are particularly useful budget buys because they can season many simple dishes. Fresh dill is also worthwhile if you plan several meals around it or freeze any leftovers.

Where can I buy unusual D spices in the UK?

Try Asian grocery shops, Middle Eastern food shops, health food shops, specialist spice retailers and online stores. For ingredients such as dagad phool, daun salam, daun kesum and Dorrigo pepper, specialist shops are more likely to stock them than standard supermarkets.