Chemical Properties
Dill seed oil is prepared by steam distillation of the crushed ripe fruits of the
dill plant. Its main components are limonene (up to 40%) and (+)-carvone
(up to 60%). In contrast to the weed oil, this oil has a typical caraway
odor and taste, which are characteristic of (+)-carvone. In comparison
to the weed oil, dill seed oil is produced on a much smaller scale. The oil is
available from Eastern Europe and Egypt.
Indian dill oil is obtained by steam distillation of the seeds of a closely
related plant, A. graveolens var. hortorum “Sowa.” It also contains larger
quantities of limonene and carvone.
Dill oils are used primarily for seasonings in the pickling and canning industries.
