Dill Seed Oil

Dill Seed OilAnethum graveolens, the only plant in the Anethum genus is a short, perennial plant withslender stems and ranched terminals that bears flower heads. Eaxh flower head contains atleast 25 or even sometimes 50 dill seeds with a carminative property. It has been cultivated in hot summers all over Europe and Africa though Asia is its native.

Dill Seed Oil
Crushing the fully ripe dill seeds yields pure dill seed oil which is rich in dillanoside (a xanthanone glucoside), coumarins like scopoletin, esculetin, bergapten, umbelliferone, umbelliprenine, kaempferol, vicenin, petroselinic acid, beta-sitosterol glucoside and phenolic acids like caffeic, ferulic and chlorogenic acid. Some other components like dihydrocarvone, eugenol, β-phellandrene, α-pinene, anethole, dillapiole, myristicin, carveol, β-caryophyllene are also found in this oil. These components are responsible for antispasmodic, carminative, digestive, disinfectant, galactagogue, sedative, stomachic and sudorific activities of Dill seed oil.

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 
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
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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