48. Dill

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch48

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Dill, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch48

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • dill, used in Europe - for soothing effect on digestive system;
  • dill, regarded as a magic herb in Medieval Europe - brides used to wear them in their hair for good fortune;
  • dill, a staple of Northern European cuisine;
  • dill seed, dried fruit of an annual herb - belonging to parsley group;
  • leaves and stalks of dill plant - also aromatic;
  • Indian oil from A. sowa - somewhat toxic constituent, known as dillapiole;
  • dill seed oil - in different parts of the world - United States, and India emerging as major producer;
  • pharmaceutical use and use in food - removing dillapiole by fractional vacuum distillation;
  • FCC, describing European dill seed oil - as a pale yellow to light yellow liquid with caraway odor and flavor;
  • dill seed oil, therapeutic value - due to its antispasmodic, carminative, diuretic and stomachic properties


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Uses

  • Identification Numbers

  • References