| 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 |
