| FEMA | 2383 |
| CAS | 8006-75-5 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | herbal herbal, green, spicy, |
| Flavor | herbal green, fresh, minty, sweet, herbal, dill, terpenic, |
| Material Notes | Dill Weed Oil also known as Dill Herb Oil. The dill plant, Anethum Graveolens, is one of the many umbellifers which supply us with culinary herb material. The plant grows wild in most parts of Europe, the Middle East up to southern Russia, all around the Mediterranean Sea widely in India and Fareast Asia, in Italy and in Kenya. In most of these areas, it is harvested for use as dry botanical material. In England and Hungary. The plant is distinguished by having yellow flowers in contrast to the white flowers of most other umbelliferes. Dill Weed Oil is distilled from the partially dried, fully grown herb which is harvested immediately prior to maturity of the seed. Dill Weed Oil is an almost colorless or pale yellow mobile liquid with a powerful and fresh, sweet spicy, peppery and aromatic odor, reminiscent of elemi oil, spearmint oil, citrus oils, with a sweet, nutmeg like backnote. The taste is warm and slightly burning, but pleasant and not pungent although very peppery and spicy, with a faint anisic backnote. tsca definition 2008: extractives and their physically modified derivatives. anethum graveolens, umbelliferae. |