Dill Seed Essential Oil

Adam Michael has this to say “As a big lover of eating smoked salmon I am of course well acquainted with many home-made dill sauces served on the side. The aroma of this dill seed essential oil is warm peppery spicy, pickled tart, somewhat anise fruity, green, and full of spearmint character throughout.

Clear in colour, produced by steam distilling the dry crushed seeds and it is of a pourable viscosity. As for uses, I continue to experiment with dill but so far I find it useful material for building geranium notes with heightened minty facets, and for developing my cucumber, melon, lime citrus and vetivert accords. A very interesting modifier and moderniser of green notes and blends well with jasmine materials.”

Botanical Name: Anethum graveolens

Origin: England

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