- Botanical Name: Anethum graveolens
- CAS No.: 8006-75-5
- EC No.: 289-790-8
- FEMA No.: 2383
- Flash Point (°C): 57
- Refractive Index: 1.4760 to 1.4820at 20°C
- Specific Gravity: 0.8820 to 0.9140 at 25 °C
- Optical Rotation (°): +70.0 to +90.0
- Color: Pale yellow
- Solubility: Soluble in alcohol & oils, insoluble in water
Dill is an aromatic annual herb, native to the eastern Mediterranean region and Southwest Asia. It has been widely cultivated throughout the world. Fruits are harvested at a stage when they are fully developed but still green, at this stage oil content 2.6-3.7%. When the color of fruits changes from green to dark grey, the oil content decreases to about 1.7%.
Dillseed oil is extracted by steam distillation, mainly from the seeds.
It is widely used in the food industry for flavoring foods and beverages. Main Chemical Constituents of the Essential Oil Derived from Dill seed are carvone, limonene, dihydrocarvone, carvacrol, p-cymen, α-phellandrene. Dill seed essential is having antimicrobial, antifungal, and antioxidant properties.
Limonene, Carvone, Dihydrocarvone, a-Phellandrene, Dihydrocarvone.
~ Dillseed oil can be applied in various therapeutic cases such as to Relieves flatulence and easing abdominal pain, Prevents fungal growth, Reduces pain sensation and Inhibits oxidation, etc.
~ It is strongly antiseptic; it inhibits the activity of several microorganisms.
Inhalation and massage with carrier oil will give a Sedative, calming effect, reduces congestion, stimulates the action of the immune system, and reduces joint and muscle pain.
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