FODMAP/SIBO Rating
Serving Size Consideration: Typical serving size as a seasoning
Safe Serving Size: Safe serving size as seasoning
Active Compounds: Contains essential oils including carvone and limonene, but low in fermentable carbohydrates
Digestive Impact
Why it's problematic: Rarely problematic
Specific symptoms: Generally well-tolerated with minimal digestive impact
Typical reaction time frame: Immediate to 2 hours if sensitivity exists
Individual variation: Very low variation between individuals
Safe Alternatives
Substitution ratio: 1:1 replacement with other dried herbs
Drying concentrates flavor but doesn't affect FODMAP content
Storage time doesn't impact FODMAP levels
Avoid combining with:
- garlic
- onion
- leeks
Safe complementary foods: Can be safely combined with most low FODMAP foods and other herbs
- Start with small amount (1/4 teaspoon) in cooked dishes
- If tolerated, increase to normal serving size (1-2 teaspoons)
Signs of success: No digestive symptoms after consuming normal portions
Common products containing garlic:
- seasoning blends
- marinades
- salad dressings
- pickle mixes
Alternative names: dill weed, anethum graveolens, dill herb
Factors affecting tolerance:
- Overall digestive sensitivity
- Quantity used
- Combination with other seasonings
Tip: Start with small amounts if new to FODMAP diet, though dried dill is generally very well tolerated