Dill is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavoring food.
| CAS number | 84775-84-8 |
| Botanical Name | Anethum sowa |
| Plant Part | Seed |
| Origin of raw material | Egypt |
| Origin of product | Egypt |
| Extraction method | Supercritical Fluid (SCF). SCF method is an extraction technique using fluids in conditions that are elevated above their critical point of temperature. The extraction conditions mainly pressure and temperature, are in charge of solubility and selectivity of different compounds in the supercritical fluid Advantages of SCF extraction process include products of 100% natural, fresh close to raw material, high concentration, high solubility, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms, and lipophilic. |
| Application | Traditional use Due to their antispasmodic, antibacterial and digestive effects, dill seeds are used in folk medicine to treat digestive problems with symptoms such as spasm, bloating or flatulence. Indian medicine also uses dill seeds to treat bad breath, worms and respiratory problems. In food The dill extract can be used as flavoring in food industry. The flavor is suitable for meat, fish or for seasoning sauces. Furthermore the usage in liquor industry is possible. In food supplements Due to its antispasmodic and digestive properties, the extract is suitable for supporting digestion and general well-being in food supplements. In cosmetics According to studies, the dill extract with a high content of essential oil helps to strengthen the firmness and elasticity of the skin and generally improve the appearance of the skin. The extract is therefore suitable for use in anti-aging products. Due to its aromatic flavor, the essential oil can also be used as a fragrance in various cosmetic products such as creams and perfumes |
| Shelf Life | 5 years |
