| Code |
|
| Botanical name |
Anethum graveolens L. |
| Botanical Family |
Apiaceae |
| Olfactory Family |
Aromatic |
| Part used |
Aerial parts |
| Harvest Period |
Mid Apr - mid May |
| Method of culture |
Organic |
| Process |
Steam distillation of the whole plant of dill (Anethum graveolens L.) |
| Olfactory description |
HERBAL, GREEN, SPICY |
| Status |
100% Pure, Natural & Organic |
| Flash point |
52°C |
| Appearance |
Colourless to yellow limpid liquid
|
| Shelf life |
24 months |
| Primary Constituents |
Limonene, carvone, alpha phellandrene |
| Standard packaging |
5 kgs |
| Advised uses |
Aromatherapy, Perfumery, Cosmetic, Alimentary |
| FEMA |
FDA |
CEE |
EINECS |
CAS |
TCSA |
RIFM |
| 2383 |
182.20 |
|
289-790-8 |
8006-75-5 |
8006-75-5 |
Monograph |
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| Organic Essential Oils |
|
Conventional Essential Oils |
