AromaDb: A Database of Plant's Aroma Molecules

Plant Details

:Common Name
:Scientific Name
Anethum graveolens

Anethum graveolens L. (Umbelliferae), commonly known as dill or Sholpa (Bengali) or Shepu (Marathi, Konkani) or Savaa (Hindi) or Soa (Punjabi) or Soa-kura (Telugu), is native to Mediterranean countries and southeastern Europe.

: Details
It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Main aroma constituents are Apiole, Dillapiole, Carvone, Limonene, Myristicin, and Umbelliferone. Medicinal activities reported are antibacterial activity against Staphylococcus aureus, and antimicrobial activity against Saccharomyces cerevisiae.

Essential Oils

Serial No.Essential Oil Name
1Anethum graveolens essential oil

Plant Variety

Serial No.Variety CompoundDetails

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