Dill + Cider
A good pairing. Cooks put them together in 79 recipes, and they share 25 flavor molecules: the top 21% of all ingredient pairs.
Do dill and cider go together?
Yes. 79 recipes in our collection combine them, and they share 25 flavor molecules. That places them in the top 21% of every ingredient pair we score.
Why they work
They overlap on 25 flavor molecules: 23% of cider's 108. Among the shared key aromas are damascenone (apple, rose) and 2-methoxy-4-vinylphenol (clove, smoky). Most of what they share is background chemistry many foods carry, so the overlap does little for the smell.
What each one brings
dill
The herbal side. Herbal notes make up 14% of its labelled aroma molecules, against 1% for cider. It carries 317 molecules cider doesn't have.
cider
The fruit. Fruity notes make up 55% of its labelled aroma molecules, against 11% for dill. It carries 83 molecules dill doesn't have.
Add a third ingredient
- Fennel: the best fit for both, top 1% of pairs with dill, top 16% with cider.
- Mustard: top 2% of pairs with dill, top 13% with cider.
- Thyme: top 2% of pairs with dill, top 15% with cider.
- Cucumber: top 1% of pairs with dill, top 16% with cider.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with dill and cider
Mostly mains: 8 of the 11 recipes with a course label are mains.
Can you swap one for the other?
Not really. Each has a lot the other lacks: dill has 317 molecules cider doesn't, and cider has 83 that dill doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
All 25 shared molecules
See every shared molecule grouped by chemical class, with key aromas marked, plus the 317 only in dill and the 83 only in cider.
Dill and cider questions
Do dill and cider go together?
A good pairing. Cooks put them together in 79 recipes, and they share 25 flavor molecules: the top 21% of all ingredient pairs.
Why do dill and cider taste good together?
They overlap on 25 flavor molecules: 23% of cider's 108. Among the shared key aromas are damascenone (apple, rose) and 2-methoxy-4-vinylphenol (clove, smoky). Most of what they share is background chemistry many foods carry, so the overlap does little for the smell.
What goes with dill and cider?
Fennel is the best third ingredient: top 1% of pairs with dill and top 16% with cider. Mustard and thyme also fit both.
What can you make with dill and cider?
Mostly mains: 8 of the 11 recipes with a course label are mains. Common dishes include Dill Cucumber Salad, Dilly of a Rice Salad, Apple Beet Borscht, Beets with Mustard Dressing.
Can I use cider instead of dill?
Not really. Each has a lot the other lacks: dill has 317 molecules cider doesn't, and cider has 83 that dill doesn't. Treat them as partners, not stand-ins. 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 Cider. https://compkitchen.com/compare/dill-vs-cider. Accessed 2026-11-04.
@misc{compkitchen_compare_compound_similarity_analysis_dill_vs_cider_2026,
title = {Compound similarity analysis: Dill vs Cider},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/dill-vs-cider},
note = {Accessed: 2026-11-04}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.