Dill fruit powder – Anethum graveolens

Easy to measure, dill powder can be used daily in spice blends, infusions, or homemade vinaigrettes. It's ideal for flavoring vegetable and fish dishes, or for creating custom herb blends.

Description

Dill is an aromatic annual plant of the Apiaceae family. The powder is obtained from the finely ground dried fruits. It has a light brown to golden brown color, a fine texture, and a strong aroma that is both aniseed and slightly camphoric.

Nomenclature

• Common names: Dill, dill seed, dill powder
• Latin name: Anethum graveolens
• Family: Apiaceae
• Part used: Fruit (seed)
• Form: Powder
• Origin: Southern Europe, Western Asia
• English name: Dill seed powder
• German name: Dillsamenpulver
• Name in Spanish: Polvo de semillas de eneldo
• Name in Italian: Polvere di semi di aneto
• Name in Arabic: مسحوق بذور الشبت (Mas'houq Boudhour al-Shabat)

Main virtues

Delicate fragrance and gentle digestive effect. Used in cooking and infusions, dill powder is also used in some artisanal dry aromatherapy formulations and fermented condiments.

Main constituents

Essential oils (carvone, limonene, anethole), flavonoids, tannins, plant proteins.

Use and dosage

• Infusion: 1/2 teaspoon per cup, infuse for 5 to 10 minutes.
• Cooking: 1 to 2 pinches in sauces, soups, vegetables or fish.
• Flavoring: Can be incorporated into homemade spiced salts or oils.

Precautions, side effects and contraindications

• Not recommended in case of known allergy to Apiaceae.
• Do not overdose without professional supervision, prolonged moderate use recommended.
• Store in a tightly closed container away from heat and humidity.

History and origin

Dill has been recognized since ancient times for its digestive and aromatic properties. Used in ancient Greece and Rome, it has become an essential component of Scandinavian, Eastern, and Slavic cuisines. Its powdered form is a modern variation adapted to contemporary uses.

Miscellaneous information

• Storage: opaque jar or airtight bag away from air.
• Packaging: tinted glass jar, kraft bag or metal box.
• Appearance: Fine light brown to golden powder.
• Odor: aniseed, warm, slightly resinous.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Greco-Roman culinary and medicinal texts
• Manuals of dry aromatherapy and traditional herbalism
• Botanical references on aromatic Apiaceae

🔎 Information

The products on aromacentre.fr are not medicines. They are natural, plant-based treatments. All usage advice on our site is for informational purposes only. Any additional requests should be made to a qualified healthcare professional. In accordance with Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods, we are unable to publish this information on the site. Taking this product does not exempt you from consulting a doctor or prescribing it. Ask your doctor or healthcare practitioner for advice. Be sure to read the precautions for use before using any medicinal plants. The use of herbal preparations is not recommended without consulting your doctor or pharmacist. The substances they contain may interact with medications prescribed by the patient, reducing their therapeutic effectiveness or causing toxicity. They can also worsen the weakening of the body's vital functions, thus exposing the patient to increased morbidity and life-threatening risks.

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