A wide range of pure and natural absolute oils and essential oils of guaranteed quality, constantly available for any industrial use.
Code: T1502
INCI: Anethum graveolens
CAS: 8006-75-5
EINECS: 289-790-8
Family: Apiaceae
Type: pure essential oil (EO)
Chemotype: Carvone (minimum 40%)
Food flavoring: yes (according to EC Regulation 1334/2008)
Extraction method: steam distillation
Purity: 100%
Origin: Middle East
Extraction
Dill essential oil is obtained by steam distillation of fruits and seeds and appears as a clear, almost colorless liquid with a strong, fresh, herbaceous, spicy odor.
Property
Dill essential oil, completely non-toxic, was once used to soothe digestive problems and promote milk production in mothers after childbirth. It blends well with the essential oils of anise, caraway, elemi, mint, nutmeg, ravensara, spice oils, and citrus oils.
Uses
Dill essential oil is now used as a fragrance component in perfumes that deodorize soaps and cosmetics, as well as in the food industry (production of alcoholic and non-alcoholic beverages and condiments). Although less commonly, it is also used in some digestive pharmaceutical preparations, such as the old "Dill Water". The relevant technical and safety documentation for the product is available upon request.
Botany
Native to the Mediterranean basin and the Black Sea, dill is now cultivated worldwide. Also known as "wild fennel," it is a fully aromatic annual herbaceous plant, up to one meter tall, with a smooth stem, laciniate leaves, and umbels of pale yellow flowers. It grows preferably in hilly areas.
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Room fragrances
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Meters
Containers
Fine perfumery fragrances