Dill, whole plant
Essential oil from whole dill plants conveys not only the spiciness of the seed but also the fresh green character of the plant. The aroma combines dill greenery, light sweetness and herbaceous, spicy shades; the ratio of carvone, limonene, α-phellandrene and dill ether shapes the product’s recognisable specificity.
The oil shows its main value in savoury flavour systems. It suits sauces, marinades, fish and vegetable products, dairy sauces, soup bases, seasonings and ready meals. The technologist gains a concentrated dill aroma that is easier to standardise than fresh herbs and more convenient to dose in serial production.
In fragrance and cosmetic development dill oil is used far more narrowly — above all in green, herbal and experimental concepts. It can become an interesting accent in natural soap, botanical products and signature fragrance compositions.
For food manufacturers it is primarily a practical tool for controlling taste: stability, concentration and independence from the seasonality of fresh dill. This is why the oil is of particular interest to flavour houses and to producers making large volumes with a repeatable taste profile.
Key specifications
Packaging and storage
Packaging available from 1 kg to 180 kg, in containers agreed with the customer.
+5…+25 °C, in tightly closed containers, protected from light.
24 months from the date of production.
By road.
We will select the volume, packaging
and delivery terms
We will send a quotation, a batch certificate and a sample for testing to your laboratory.
Request a price
Dill, whole plant — tell us the volume and requirements, we will reply within one business day.
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