dill

Dill is a herbaceous plant material obtained from the dried and ground leaves of Anethum graveolens L., belonging to the Apiaceae family. The powder form of dill is recognized by its characteristic green odor and flavor, commonly associated with fresh herbal and botanical notes. Also known by synonyms such as dill weed, dill herb, or anethum graveolens leaf powder, the material is widely employed in culinary and flavoring applications. It serves as a botanical spice and seasoning, contributing a fresh, green sensory profile to various food preparations. Detailed chemical information for dill is indexed under controlled vocabularies including PubChem. The herb is typically sourced from cultivated dill plants where leaf material is harvested, dried, and milled into powder for uniform use in food flavoring and fragrance.

Dill occurs naturally as a widely cultivated herbaceous plant used for its aromatic foliage. Its applications are primarily in spices and other natural seasonings and flavorings, where it imparts distinctive green, botanical sensory notes. The use of dill as a flavor ingredient is recognized under standards such as FEMA (US), where it holds FEMA number 2382 indicating its classification as a generally recognized as safe (GRAS) substance for flavoring purposes. Aside from culinary uses, dill has potential applications in botanical odorants and is even utilized in skin conditioning cosmetic formulations. These attributes highlight dill’s versatility as a sensory material, suitable for enhancing flavor profiles in baked goods, condiments, and meat products with recommended usage levels regulated by FEMA guidelines.

Dill powder exhibits key physico-chemical properties aligned with its botanical origin. The green color and aroma arise from volatile compounds present in dried leaf tissues. Its physical characteristics as a finely ground powder promote homogeneous blending and consistent distribution in formulations. The green odor and flavor profile reflect the presence of essential oils and other aromatic constituents that remain stable in dried leaf form. These properties influence its processing compatibility and sensory impact in finished products. Dill is not used as a fragrance material but primarily as a seasoning, supported by its stable nature and recognized safety profile. The material displays no significant hazard classifications under OSHA standards, reflecting low toxicity and suitability for food and cosmetic uses within regulated concentration limits.

	anethum graveolens
Pubchem (sid):	135357891

FDA Substances Added to Food (formerly EAFUS):	View
FDA Listing of Food Additive Status:	View
Wikipedia:	View

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
spices, other natural seasonings and flavorings
Recommendation for dill usage levels up to:
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
		average maximum ppm
baked goods:		4800.00000
condiments / relishes:		1400.00000
meat products:		1200.00000

Safety references

Daily Med:search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

anethum graveolens

Chemidplus:0977050604