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Essential Oil of the Week - Anethi Essential Oil

Posted on August 27, 2014 by Cyndi Berglund

Anethi Essential Oil, also known as the East Indian Dill Oil, is used extensively in foods, beverages and medicines. It also constitutes an important flavoring for the pickle industry. The oil, extracted from the seeds of the plant through steam distillation, is pale yellow with a sweetish sharp, burning taste and a penetrating odor resembling that of fruit. It is the extracted oil from which all of the benefits and uses are utilized. The seeds themselves do not possess the same benefits and the extraction process can become quite difficult. However, for health and culinary purposes, Anethi essential oil becomes worth the long process to achieve it.

Here is what you need to know about Anethi Essential Oil:

Botanical Name: Anethum Sowa

Plant Part: Seeds

Extraction Method: Steam Distilled

Origin: India

Description: Anethi is an annual herb of the parsley family. It has a distinctive but mild caraway-like flavor.

Color: Clear to pale yellow.

Consistency: Thin

Note: Middle (There are top, middle, and base notes in fragrance just as there are in music)

Aromatic Scent: It is said to have a fresh, sweet, herbaceous, slightly earthy scent. It has a characteristic odor, resembling that of caraway, and a sweet aromatic and subsequently pungent taste.

Blends well with: Anise star, Caraway, Celery Seed, Cade and Cardamom.

Common Uses: The chemical constituents in Anethi Essential Oil are caryone and dill apiole. Because of their properties, Anethi was traditionally used as an herbal remedy for the relief of flatulence and colic in infants. It also has soothing effects.

Fun Facts: It is an important flavoring ingredient in commercially made pickles.

 

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