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DILL WEED OIL


DILL WEED OIL

Anethum graveolens

REFERENCES

CAS Number: 8006-75-5 ; 90028-03-8

FEMA Number: 2383

EINECS Number: 289-790-8

Paras Code: PEO1066

PART USED Leaves

COMMON NAMES Dill Herb, Dill Leaf

EXTRACTION METHOD Steam Distillation

ORIGIN India

NOTE CLASSIFICATION Middle Note

INTRODUCTION

The plant originates from southern Europe and Western Asia and its use is recorded far back in time. As with so many umbellifers, this hardy annual yields two separate culinary components, its seeds and its feathery leaves which are, somewhat ambiguously, known as Dill Weed.

The herb was used medicinally by doctors in both ancient Egypt and Rome; indeed, it was Romans who introduced it to northern Europe. After centuries in obscurity, it surfaced again in medieval time, when its use was widespread, particularly in Scandinavian countries like Norway and Sweden.

Dill grows to a height of 75 cm, with a spread of 30 cm. The green stem, which is hollow and smooth, branches out at the top and carries large flat umbellifers of bright yellow flowers that bloom in midsummer. The leaves are ultra-fine feathery, and dark green, have a taste similar to that of parsley. The flat, oval seeds arernparchment coloured and have a rather bitter flavour.

ODOUR PROFILE

Fresh, spicy, herbaceous-green odour.

PHYSICAL APPEARANCE

Colorless to pale yellow liquid.

Documents

Technical Data Sheet (TDS)

Certificate of Analysis (COA)