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Dill

Dill suppliers and sourcing guide

Dill is the herb Anethum graveolens, sold in two distinct forms: dill weed (the dried or freeze-dried leaves) and dill seed (the dried ripe fruit). Leaves are harvested before flowering and dried at low temperature to keep their green color; seed is threshed from mature plants. Dill weed oil and dill seed oil are steam-distilled from the herb and seed and are the usual choice for pickles, dressings and snack seasonings.

See suppliersWhat to ask for on the COA
Also known as
Anethum graveolens · Dill weed · Dill seed · Indian dill (Anethum sowa)
Facts checked
November 2026

Forms and grades of dill

Suppliers sell different products under the same name. Specify the one you need.

  • Dill weed, dried

    Air- or oven-dried leaf tips, cut to a stated size for dressings, dips and seasoning blends.

  • Dill weed, freeze-dried

    Freeze-dried leaf with brighter color and aroma, sold at a higher price.

  • Dill seed

    Whole or ground seed for pickling spice, breads and sausage.

  • Dill oils

    Dill weed oil and dill seed oil, steam distilled, for brines, pickles and liquid flavors; Indian dill seed oil (Anethum sowa) is a separate grade.

  • Organic

    Certified organic dill weed and seed from a smaller supplier base.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Identity
Macroscopic and microscopic identity of leaf or seed, with extraneous matter and stems reported.
Volatile oil
Volatile oil by steam distillation for seed and weed; for oils, carvone and other markers by GC.
Color
Visual or instrumental color for dill weed, since browning shows heat or age.
Moisture and ash
Moisture plus total and acid-insoluble ash.
Microbiology
Total plate count, yeast and mold, coliforms, E. coli and Salmonella; results depend heavily on whether the lot was steam-treated or otherwise reduced in microbial load.
Pesticide residues
Multi-residue screen by GC-MS/MS and LC-MS/MS, reported against the limits of the destination market.

Storage, lots and expiry

Storage and shelf life

Dill weed loses color and aroma quickly, so store it sealed in a cool, dry, dark place and keep opened bags closed; freeze-dried weed also picks up moisture readily. Seed and oils keep longer, with oils best stored full and cool in closed metal or amber glass. Shelf life is set by the supplier's specification, and older lots are usually retested for color, volatile oil and micro.

Lots and expiry dates

Dill weed color and volatile oil vary with harvest and drying method, and seed lots vary in volatile oil by origin. Record form, origin and volatile oil per lot, and check color of weed before use in visible-particle products.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 184.1282 defines dill as the herb and seeds of Anethum graveolens (American or European dill) and Anethum sowa (Indian dill), with derivatives including essential oils, oleoresins and natural extractives.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 184.1282 affirms dill and its derivatives as GRAS for use as flavoring agents and adjuvants at levels not exceeding good manufacturing practice, and requires dill oils to meet Food Chemicals Codex specifications.

    Source: ecfr.gov (opens in a new tab)

  • FDA's Compliance Policy Guide 525.750 describes dill seed as the dried, ripe fruit of Anethum graveolens, with quality measured by total and acid insoluble ash.

    Source: fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Dill suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking dill suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell dill? Request a listing

Frequently asked questions

What forms of dill can brands buy?

Common forms include dill weed, dried, dill weed, freeze-dried, dill seed, dill oils and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for dill include?

Expect identity, volatile oil, color, moisture and ash, microbiology and pesticide residues, each with its method, specification and result for that lot.

How should dill be stored?

Dill weed loses color and aroma quickly, so store it sealed in a cool, dry, dark place and keep opened bags closed; freeze-dried weed also picks up moisture readily. Seed and oils keep longer, with oils best stored full and cool in closed metal or amber glass. Shelf life is set by the supplier's specification, and older lots are usually retested for color, volatile oil and micro.

What is the regulatory status of dill?

21 CFR 184.1282 defines dill as the herb and seeds of Anethum graveolens (American or European dill) and Anethum sowa (Indian dill), with derivatives including essential oils, oleoresins and natural extractives. 21 CFR 184.1282 affirms dill and its derivatives as GRAS for use as flavoring agents and adjuvants at levels not exceeding good manufacturing practice, and requires dill oils to meet Food Chemicals Codex specifications. FDA's Compliance Policy Guide 525.750 describes dill seed as the dried, ripe fruit of Anethum graveolens, with quality measured by total and acid insoluble ash.

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