Indian dill oil or Indian dill seed is isolated from the fruits of
Anethum sowa Roxb.
Anethum sowa is found throughout India and is often cultivated as a cold weather crop. It is indigenous to the countries bordering the Mediterranean sea, but is also cultivated in the South of France, Saxony and Russia.
The presence of a higher concentration of dillapiol is characteristic of Indian dill. This constituent is absent from or present in only very low concentration in European dill oils.
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| Anethum sowa |
A pale yellow to light brown oil; specific gravity (25°/25°C), 0.925 to 0.980; optical rotation, +40° to +58°, refractive index (20° C) 1.486 to 1.495.
Indian dill oil is use extensively in many foods products, e.g baked goods, meat and meat products, cosmetics and relishes, alcoholic and non-alcoholic beverages, snacks foods and in the pickling and canning industries.
Indian dill oil
