Dill + Flour
A good pairing. Cooks put them together in 639 recipes, and they share 113 flavor molecules: the top 15% of all ingredient pairs.
Do dill and flour go together?
Yes. 639 recipes in our collection combine them, and they share 113 flavor molecules. That places them in the top 15% of every ingredient pair we score.
Why they work
Almost everything flour carries, dill has too: 113 of flour's 115 flavor molecules also occur in dill. Among the shared key aromas are isobutyraldehyde (malty, green) and eugenol (clove, spicy).
What each one brings
dill
The fruit. Fruity notes make up 11% of its labelled aroma molecules, against 3% for flour. It carries 229 molecules flour doesn't have.
flour
The tartness. Sour notes make up 24% of its labelled aroma molecules, against 15% for dill. It carries 2 molecules dill doesn't have.
Add a third ingredient
- Fennel: the best fit for both, top 1% of pairs with dill, top 11% with flour.
- Bulgur: top 16% of pairs with dill, top 1% with flour.
- Jalapeno: top 14% of pairs with dill, top 1% with flour.
- Caraway: top 2% of pairs with dill, top 6% with flour.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with dill and flour
Almost always mains: 117 of the 145 recipes with a course label are mains.
Can you swap one for the other?
Only partly. Almost all of flour's flavor molecules (113 of 115) are also found in dill, but dill has 229 that flour lacks. Flour gives you part of dill's character without most of its fruit. This compares flavor only; texture, moisture and the job each does in a dish matter too.
All 113 shared molecules
See every shared molecule grouped by chemical class, with key aromas marked, plus the 229 only in dill and the 2 only in flour.
Dill and flour questions
Do dill and flour go together?
A good pairing. Cooks put them together in 639 recipes, and they share 113 flavor molecules: the top 15% of all ingredient pairs.
Why do dill and flour taste good together?
Almost everything flour carries, dill has too: 113 of flour's 115 flavor molecules also occur in dill. Among the shared key aromas are isobutyraldehyde (malty, green) and eugenol (clove, spicy).
What goes with dill and flour?
Fennel is the best third ingredient: top 1% of pairs with dill and top 11% with flour. Bulgur and jalapeno also fit both.
What can you make with dill and flour?
Almost always mains: 117 of the 145 recipes with a course label are mains. Common dishes include Broccoli Almondine in Dilled Cream Sauce, Broiled Catfish with Mustard-Dill Sauce, Christmas Crab Quesadillas, Confetti Dill Chicken and Rice.
Can I use flour instead of dill?
Only partly. Almost all of flour's flavor molecules (113 of 115) are also found in dill, but dill has 229 that flour lacks. Flour gives you part of dill's character without most of its fruit. This compares flavor only; texture, moisture and the job each does in a dish matter too.
Compare other ingredients
Ranks compare this pair with 20,000 random ingredient pairs on CompKitchen. Molecule counts are what the studies and databases we aggregate have reported for each ingredient: a measure of coverage, not a full census. How we score pairs
Cite this analysis
Compound Kitchen (2026). Compound similarity analysis: Dill vs Flour. https://compkitchen.com/compare/dill-vs-flour. Accessed 2026-11-04.
@misc{compkitchen_compare_compound_similarity_analysis_dill_vs_flour_2026,
title = {Compound similarity analysis: Dill vs Flour},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/dill-vs-flour},
note = {Accessed: 2026-11-04}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.