Dill Seed Oil Dealers in Awas Vikas, Kanpur

• Color: Pale yellow
• Uses: The oil is used extensively in beverage and foodstuffs. Dill oil is almost exclusively used for flavouring purposes in pickle industry due to high concentration of a chemical called carvone,
• Product Code: IA-SO-021
• Botanical Name: Anethum Sowa
• CAS: 8006-75-5, F.E.M.A. : 2383
• Plant Parts Used: Seeds
• Extraction Method: Steam Distillation
• Specific Gravity: 0.88400 - 0.90000 @ 25°C
• Refractive Index: 1.47900 - 1.49700 @ 20°C

• Type: Dill Seed Oil, Natural Essential Oil
• Certification: CE Certified ISO 9001:2008
• Color: Pale Yellow, Yellow
• Form: Liquid
• Packaging Type: Aluminim Bottles
• Part: Seed
• Packaging Size: 100ml, 200ml, 5 kg
• Country of Origin: India

The genus name Anethum is derived from Greek word aneeson or aneeton, which means strong smelling. Its common use in Ayurvedic medicine is in abdominal discomfort, colic and for promoting digestion. Ayurvedic properties of shatapushpa are katu tikta rasa, usna virya, katu vipaka, laghu, tiksna and snigdha gunas. It cures ‘vata’, ‘kapha’, ulcers, abdominal pains, eye diseases and uterine pains. Anethum sowa L. (Bengali-Shulfa) belonging to the family Apiaceae (Umbelliferae), comes under genus Anethum and it is an annual and winter spice crop in Bangladesh. It is mostly grown in the northern part of Bangladesh. A variant called Indian dill or sowa (Anethum sowa Roxb.) is largely cultivated in Bangladesh, India, Egypt and Japan. Indigenous people consume it as a spice for a flavoring agent in food preparation. The herb grows ordinarily 2–2.5 ft. in height with small feathery leaves, tapped and branched roots. The chemical composition of the essential oil of the two chemotypes i.e. European dill (Anethum graveolens L.) and Indian dill (Anethum sowa L.) are differentiated mainly by the apiol and carvone content. Anethum sowa is rich in apiol whereas Anethum graveolens is rich in carvone. The typical flavor of dill herb oil is due to α-phellandrene, limonene and dill ether (anethofuran). The green herb, seeds and its roots are used as folkloric medicine e.g. aromatic, carminative especially useful in the treatment of flatulence, colic and hiccups of infants and children. Recently, it has been reported that seed essential oils are the potential source of antioxidant and also have antimicrobial and antispasmodic properties

• Color: Colorless or pale yellow
• Brand Name: Ayuroma Centre
• Ingradients: Carvone, d-limonene

We are offering dill seed oil. Anethum graveolens is the botanical name of dill or sowa. This plant belongs to apiaceae or umbellifeae family. It is either a perennial or annual herb. Dill grows to 40–60 cm, with slender stems and alternate, finely divided, softly delicate leaves 10–20 cm long. The fruits of the plant are very small ranging between 0.5 to 3 mm in length. The seeds are 4–5 mm long and 1 mm thick, and straight to slightly curve with a longitudinally ridged surface. basic information common name dill seed, sowa botanical name: anethum graveolens country of origin: new zealand major chemical constituents: carvone, d-limonene obtained from: crushed dried fruits seed method of separation: steam distillation color and appearance: colorless or pale yellow specification refractive index at 25°c 1.481 to 1.492 optical rotation +70° to +80° specific gravity at 25°c 0.900 to 0.915