Dill Seed Oil
Anethum graveolens · Apiaceae
Odour
Light and fresh, warm-spicy and reminiscent of caraway and spearmint, although less sharp.
Flavour
Warm, slightly burning, but pleasant and powerfully aromatic-sweet. Minimum Perceptible 0.40 to 0.60 mg%. Suggested use level 2.00 to 6.00 mg%.
See also
- Anethum Sowa
- Caraway Fruit Oil
- Dill Weed Oil
Notes
Of little interest to flavorist and hardly any interest to perfumer. Chemically almost identical to Caraway Fruit Oil but distinct difference in odor and flavor. One English distiller uses water-distillation and produces superior oil.
Full Arctander text
#### Dill Seed Oil.
Of little interest to the flavorist, and holding hardly any interest for the perfumer, is the essential oil from the fruits (seed) of **Dill **(see **Dill Weed Oil, **following monograph, the more important of the two oils). Dill seed oil is also known as **Dill Fruit Oil. **Although chemically almost identical to **Caraway**** ****Fruit**** ****Oil,**** **there is a distinct difference in the odor and flavor of the two oils. However, caraway oil is the one which is produced on a large scale, and is thus available regularly at an attractive price; dill seed oil is a small item, produced by only a few specialists in Europe, mainly in England, rarely in the U.S.A. Lately, the essential oil of the fruits of **Anethum Sowa **(see monograph) has been subjected to more extensive investigation in India where the plant is cultivated quite commonly. The oil of anethum sowa is somewhat different from dill seed oil. **Dill **is cultivated in the U.S.A., Hungary, Holland, Italy, England, Germany, India, and Pakistan (see **Dill Weed Oil).**
**Dill Seed Oil **is steam distilled from the crushed, dried, mature fruit of **Anethum Graveolens**. One distiller in England, however, insists upon water- distillation, and his oil is unquestionably superior in flavor to any other dill seed oil on the market. Dill seed oil is pale yellow or almost colorless (when fresh) and very mobile. Its odor is light and fresh, warm-spicy and reminiscent of caraway and spearmint, although less sharp. The taste is warm, slightly burning, but pleasant and powerfully aromatic-sweet. The suggested use level is 2.00 to 6.00 mg%, and the **Minimum Perceptible **is 0.40 to 0.60 mg%. Dill seed is extremely popular in Sweden where many types of bread are flavored with the seed (or with anise or fennel seed). The American "rye bread" is flavored with caraway oil or carvone. Hence the popular odor- description "it smells like rye bread" for Carvone.
**Dill**** ****Seed**** ****Oil**** **is produced in modest quantities only, but there is usually available a plentiful supply for those who want to use this oil.