DILL
- CAS No.
- Chemical Name:
- DILL
- Synonyms
- DILL
- CBNumber:
- CB41431045
- Molecular Formula:
- Molecular Weight:
- 0
- MDL Number:
- MOL File:
- Mol file
| Odor | at 100.00 %. dill |
|---|---|
| Odor Type | green |
| FDA 21 CFR | 184.1282 |
| FDA UNII | Y05PC4JZRH |
DILL Chemical Properties,Uses,Production
Chemical Properties
This aromatic, slender, annual herb grows approximately 30 to 120 cm (1 to 4 ft) tall. Native to the Orient, dill grows wild almost everywhere in southern Europe, Asia and Africa. The plant is cultivated in Europe, Pakistan, the United States, India and Japan. It has erect, cylindrical stems; alternate, finely dissected leaves; yellow, umbellate flowers; and elliptical fruits (diachenes). It flowers in June to July and yields fruit in September. The herb and fruit (seeds) are the parts used. Dill has a strong, fresh, somewhat spicy odor and a warm, slightly burning taste.
Occurrence
Dill is found throughout the world.
Uses
In traditional herbal medicine, dill is used to relieve flatulence and infant colic. It is also reported to exert antispasmodic effects.
Aroma threshold values
Aroma characteristics at 1.0%: minty, sweet, green dill, herbal, cooling, leafy
Taste threshold values
Taste characteristics at 2.0 ppm: dill, minty, woody, vegetative, camphoreous, and herbal.