Dill
Nutrition Facts
| Per 2 g | Amount |
|---|---|
| Energy | 6 kcal |
| Carbohydrates | 1.3 g |
| Fiber | 0.9 g |
| Protein | 0.1 g |
| Fat | 0.1 g |
Product Specifications
| Botanical Name | Anethum graveolens |
| Family | Apiaceae |
| Part Used | Leaf |
| Origin | Egypt |
| Harvest Season | March–June, Sept–Nov |
| Cut Type | Whole Leaf, Crushed |
| Granulometry | Whole 2–3 cm; crushed 1–2 mm |
| Moisture | ≤ 12% |
| Volatile Oil (EO) | ≥ 0.4% (carvone, limonene) |
| Color / Aroma | Bright green; fresh dill aroma |
| Allergens | None |
| Heavy Metals | Within limits |
| Pesticide Residues | Meets MRL |
| Microbial Limits | Within spec |
| Shelf Life | 12–18 months |
| Storage | Cool, dry, ≤ 25°C |
| Packaging | 50g/100g/250g pouches; bulk cartons |
Trade & Export Information
| HS Code | 09109990 |
| Variety | Egyptian Dill |
| Sizes | Whole; crushed |
| Packaging | 3 Kg Carton – Bulk / Consumer packs |
| Availability | Year-round (dried) |
| Shipping | Air/Sea Shipment |
How to Use
Fish, pickles, salads, soups.
Storage & Safety
Culinary use only.