Description
The extract of Dill seeds (Anethum graveolens), supplied as essential oil, oleoresin, and standardized powder extract. The seed essential oil is dominated by S-(+)-carvone (40 to 60 percent), distinguishing the seed profile from the leaf (dill weed) profile which features alpha-phellandrene as the dominant compound. Used in pickle flavoring, gripe water for infants, and traditional digestive applications.
Light yellow to brown free-flowing powder, or pale yellow essential oil with characteristic warm-caraway-like aroma.
We supply food-grade Dill Seed Extract from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Dill Seed Essential Oil (steam-distilled, 40 to 60 percent carvone), Dill Seed Oleoresin (solvent-extracted concentrate), Indian Dill (Anethum sowa, a distinct subspecies common in Indian cuisine), and Dill Seed 4:1 to 10:1 supplement-grade powder extract.
Bulk and reduced-MOQ shipments. Batch-level COA covering carvone content (GC), alpha-phellandrene content, residual solvents, heavy metals, pesticides, and microbiology.
Introduction
Dill has been used as both food and medicine since at least ancient Egyptian times, with documentary evidence from Greek, Roman, and biblical sources. The plant's name derives from the Old Norse 'dilla' meaning to lull, reflecting the traditional use of dill water for soothing colicky infants. Modern cultivation is global, with major production in India, Egypt, and Eastern Europe.
Industrial production proceeds by steam distillation (essential oil), solvent extraction (oleoresin), and aqueous or hydroalcoholic extraction (supplement-grade powder extracts). The seed essential oil yield is typically 2 to 4 percent of dry seed weight.
Recognized as a permitted food ingredient by the U.S. FDA (GRAS), the European Food Safety Authority, and equivalent regulators worldwide.
The compound carvone, shared with caraway, provides the carminative and antispasmodic activity that supports digestive applications. The two enantiomers of carvone (S-(+) in caraway and dill, R-(-) in spearmint) have distinct aroma profiles despite identical chemical formulas, providing a classic teaching example of stereochemistry in flavor chemistry.
Strategic positioning combines pickle and food flavor applications (the dominant volume segment), traditional pediatric and digestive applications, and the broader carminative supplement segment.
Where it is used
- Pickle, brine, and traditional dill flavor applications (the dominant commercial application)
- Spice and seasoning applications: bakery, sauces, fish dishes
- Gripe-water and infant digestive products (the historical traditional pediatric application)
- Digestive-support and carminative dietary supplements
- Traditional European, Mediterranean, and Indian herbal medicine
- Pharmaceutical applications: carminative formulations
- Mouth-freshener and oral-care applications
- Aromatherapy and cosmetic applications
Technical data
| Item | Specification |
|---|---|
| Appearance | Light yellow to brown free-flowing powder or pale yellow oily liquid |
| S-(+)-Carvone (GC) | 40% to 60% (essential oil) |
| Volatile oil content (oleoresin) | ≥ 50% |
| Herb-to-extract ratio | 4:1 / 10:1 (supplement grades) |
| Loss on drying | ≤ 5.0% |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Total plate count | ≤ 10000 cfu/g |
| Source | Anethum graveolens dried seeds |
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