The Origins of Dill Seed Oil:
Dill (Anethum graveolens) is an annual herb that belongs to the parsley family, Apiaceae. It is native to the Mediterranean region and has been cultivated for centuries for both culinary and medicinal purposes. The essential oil is extracted from the seeds of the dill plant through a meticulous steam distillation process. Dill's historical use spans across millennia, with ancient civilizations such as the Egyptians, Romans, and Greeks incorporating it into their practices. In the Middle Ages, dill even held a place as a protective charm against witchcraft. Its cultivation for culinary purposes has flourished since the 1800s, making it a beloved herb in the kitchen.
The Composition of Dill Seed Oil:
Dill seed oil boasts a complex chemical composition that contributes to its therapeutic properties. The primary constituents include:
1. Carvone
2. Limonene
3. α-Phellandrene
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Anethum Sawa |
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Dill Seed oil is originated from South West Asia |
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Dill seed oil is extracted from the crushed seeds |
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Steam distillation |
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Dill Seed oil is pale yellow in color. It has watery viscosity. |
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Dill seed essential oil has grass like smell. |
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The main constituents of Dill Seed oil are d-carvone, dillapiol, dhc, eugenol, limonene, terpinene and myristicin. |
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Dill Seed oil has several therapeutic properties that include disinfectant, galactagogue, sedative, stomachic, antispasmodic, carminative, digestive and sudorific. |
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Dill seed oil mixes well with bergamot |