Description of Dillweed Oil

Steam-distilled from the partially dried leaves of the Anethum graveolens herb, Dillweed Oil is produced commercially throughout much of Eastern Europe and the United States. The most common application of this oil is within seasoning blends for meat, fish, soups, and especially pickled vegetables. Dillweed oil, sometimes referred to as “Dill Herb” or “Dill Weed,” is also used in perfumery, where it can provide its incredibly potent and fresh sweet-spicy top note to herbal fragrance accords. Dill blends particularly well with ingredients such as caraway, mint, and citrus.

Aroma & Flavor of Dillweed Oil

Powerful and fresh, with a spicy nutmeg-like odor. In flavor applications, the taste is warm and peppery but retains a pleasant, faintly anise-like undertone.


Botanical Name of Dillweed Oil

Anethum Graveolens L.


Appearance of Dillweed Oil

Pale Yellow Liquid

Cas#

8006-75-5

FEMA

2383

EINECS

289-790-8


EXTRACTION method of Dillweed Oil

Steam Distillation


Refractive Index of Dillweed Oil

1.4800 - 1.4850 @ 20C


Specific Gravity of Dillweed Oil

0.8840 - 0.9000 @ 25C


All scientific, regulatory and technical data is a guide for product identification purposes only. Only Berje authorized documentation is to be used for validation and confirmation. These documents can be provided upon request.

Flavor Usage
by Category

Harvest Schedule of Dillweed Oil

3 MONTHS OF THE YEAR


J
F
M
A
M
J
O
N
D



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Documentation
*Available Upon Request

• Safety Data Sheet
• Certificate of Analysis
• Specification Sheet
Technical Data Sheet



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Dillweed Oil






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