It has been said that the seeds were chewed by early Americans to suppress
appetite during church services. Just like Fennel seeds, Dill Seed oil is a
regulating food cravings. Dill Seeds are sometimes baked into savory breads
in Germany and Scandinavia, for great bursts of flavor. The name 'dill' may
come from the Norwegian word dill (to lull).
Description of Dill seed oil:
It is a member of the Umbelliferae (parsley) family. Growing to about one
metre high with inflorescence of yellow flowers which is generally appearing
in the summer. Basically its an annual aromatic herb. The oil has a powerful
and fresh, sweet spicy, peppery and aromatic odor.
Appearance: Yellow liquid
Aroma : : Herbaceous, peppery/spicy, fresh and warm
ColorPale yellow
Chemical constituents: Dill seed oil has various chemical
compounds that include carvone, dillapiole, limonene, and dihydrocarvone.
The herb oil contains, less carvonethan the seed oil. It contains mainly
d-a-phellandrene, eugenol, thymol, isoeugenol, linalyl acetate and
phellandral.
Extraction: It is mainly extracted by steam distillation
of seeds
Aromatherapy uses:
Aromatherapists credit dill Seed with being an effective stimulating,
revitalizing, restoring, purifying, balancing, antispasmodic, carminative,
diuretic, stimulant, stomachic and cleansing agent.t has also been used as a
remedy for colic and insomnia and as a stimulant for lactation.
Flavor industry:
The oil is used extensively in beverage and foodstuffs. Dill seeds are used
whole or ground as a condiment for flavoring meats, sauces, stews, breads,
vinegars, pastries and vegetables. Dried and fresh leaves are used in
sauces, salads, soups, stews and vinegars.
Dill seed is one of the most flavored herbs for Iranians and in
recent years the herb and its seeds have found applications as natural
reducing agent of blood glycerides.
In Europe, specially in Germany, dill oil gives pleasant aroma and flavor
to any dish. Uses in food : Different soup, sauce, salads, pickles,
vinegars, fish and rice. It is also used in confectionary, cakes, bread and
apple pie.
Major use in pickle industry
Dill is used mainly in the food industry as an herb or extracted oil for
flavouring pickles and various other foods. Dill oil is almost exclusively
used for flavouring purposes in pickle industry due to high concentration of
a chemical called carvone. Of course, dill is best known as a pickling herb
for cucumbers, and also green beans, carrots, and beets. Dill seeds add zest
to breads, cheeses and salad dressings.
Dill as an ornamental herb
Dill adds an ornamental element wherever it grows. It can be combined with
flowers in a bed or border. Its fern like foliage provides a soft background
for smaller sun-loving petunias, daisies, marigolds and others. It is also
planted with other herbs near the kitchen or in containers such as
windowboxes or planters so its fine texture contrasts with the coarser
foliage of basil, mints and others. Its yellow umbrella-like flowers make
great cut flowers. In the garden they attract beneficial insects, including
bees, parasitic wasps, and tachinid flies. In orchards, it attracts insects
that control codling moths and tent caterpillars. Wherever dill blooms it
contributes to the welfare of neighboring plants.
Cosmetics and Toiletries:
Some dill oil is used in cosmetics and perfumes. Myristicin, apiol, and
dillapiol present in dill oil are effective naturally occurring
insecticides. It is also an important fragrance component in detergents,
soaps and shaving lotions. Dill is also used in making diffusers, candles
and vaporisers.
