Dill seeds are used, both whole and ground, as a condiment in soups, salads, processed meats, sausages, spicy table sauces, sauerkraut and particularly in dill pickling. In taste dill seeds are sweet and aromatic, an intermediate between anise and caraway. It is also used on cakes and breads, particularly in rye breads. It should be used sparingly as the flavour grows. Its flavour works well in sour cream and yogurt sauces. Ground dill seed is an ingredient of seasonings. The dried seeds keep indefinitely when kept out of sunlight in an airtight container. Dill water is considered to be an aromatic carminative especially useful in relieving flatulence, colic and hiccups in infants and children.