Dill Seed Oil is obtained from seeds of Anethum graveolens. Dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odor. The leaves have pleasant aromatic odor and warm taste. Both seeds and leaves are valued as spice. It is a short-lived perennial herb, 40–60 cm (16–24 in), with slender stems and alternate, finely divided, softly delicate leaves 10 –20 cm (3.9–7.9 in) long. Dill oil contains Carvone, limonene, phellandrene, eugenol, pinen. Dill seed is used both whole and ground as a condiment in soups, salads, processed meats, sausages and pickling. Dill stems and blossom heads are used for dill pickles. The essential oil is used in the manufacture of soaps. Both seeds and oil are used in indigenous medicinal preparations. The emulsion of dill oil in water is an aromatic carminative.
Technical Details
| Botanical Name | Anethum graveolens |
| Family | Umbelliferae |
| Part Used | Seed |
| Origin | India |
| Mode of Extraction | Steam Distilled |
| Main Constituents | Monoterpenes, Alphapinenes, Limonene, D-Carvon, Dihydrocarvon and Phellandrene |
| Description | Clear Transparent Liquid |
| Appearence | Colorless to yellowish-brown liquid |
| Organoleptic properties | Spicy taste and herbal smell |
| Refractive index at 20 °C | 1.481-1.492 |
| Specific Gravity at 20 °C | 0.900-0.915 |
| Solubility | Insoluble in water; soluble in 1 volume 90% alcohol |
Storage Well closed in air tight containers away from sunlight and heat preferably in amber color glass containers.
Use : In herbal formulation as a natural ingredient in gripe waters; raw material in fragrance and flavors.
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