Dill seeds (Anethum graveolens) originated in central Asia and has been used for centuries as a herb that both adds flavour and improves digestion. Dill leans towards aniseed in flavour, but is more interesting.
The fruits of the plant are referred to as Dill Seed and these are stronger than Dill Herb. Both can be used successfully in bread making and dill seed bread is wonderful with cream cheese and smoked salmon or with other savoury fillings. (Add up to 1.5 teaspoons to a standard loaf mix.)
In Northern Europe and Russia Dill Seed is popular in pickled vegetables. Dill Seed is a good addition to casseroles before baking, for adding to sauces and to flavour vinegars.