Dill Seed Oil
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Dill Seed Oil is obtained from seeds of Anethum graveolens. Dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odor. The leaves has pleasant aromatic odor and warm taste. Both seeds and leaves are valued as spice. It is a short-lived perennial herb, 40–60 cm (16–24 in), with slender stems and alternate, finely divided, softly delicate leaves long.
Dill Seed Oil
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Dill Seed Oil is obtained from seeds of Anethum graveolens. Dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odor. The leaves has pleasant aromatic odor and warm taste. Both seeds and leaves are valued as spice. It is a short-lived perennial herb, 40–60 cm (16–24 in), with slender stems and alternate, finely divided, softly delicate leaves long.
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Cardamom Oil
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1000 Bottle (MOQ)
Dill Seed Oil
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Cardamom Oil
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Description: Cardamom grows wild and is cultivated in India and Sri Lanka. It grows about 4 meters and has small yellow flowers, with a violet tip. Gray fruits follow the flowers containing many seeds. Color: Pale yellow Common Uses: Cardamom is known to be good for digestion working as a laxative it soothes colic, wind, dyspepsia and nausea, even when caused by pregnancy. It can be used as massage oil or diluted in the bath; Cardamom oil also aids digestion, coughs and can be used as a general tonic. It is vastly used in food ingredients and aromatherapy. Blends well with: Orange, Rose, Bergamot, Cinnamon, Cloves, Caraway and Cedar wood. Aromatic Scent: Cardamom essential oil is spicy and sweet in fragrance. History: Cardamom has been used since ancient times. Egyptians used it in incense, perfumes and for whitening teeth. The Romans used it for digestion after over-indulging in food. Arabs grounded it and mixed with their coffee and it has always been an important food ingredient in Asian cooking.
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Dill Seed Oil
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Dill Seed Oil