Flavor← the wheel

the library

Dill

Herbs & floral· herb

Dill

What it is

Dill is the feathery leaf, or the dried seed, of Anethum graveolens, an annual herb native to Eurasia.

What it tastes like

On the nose: cooling, citrus; the house adds fresh dill, grassy ✳. Among its measured molecules: apiole, dill ether, trans-dihydrocarvone, p-menth-2-en-1-ol, p-menthan-3-ol.

What goes with it

199 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 61 mg per 100 g — USDA FoodData Central 172233.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

15 of 123 compounds on file carry a paper the library can cite.

  • p-menthan-3-olaromaalcoholreads as cooling odor (PubChem)Measured in 7 of 338 ingredients.cite
    0.21 +/- 0.05% of dill stalk oil — Hao et al. 2021, Foods (Table 1, row 'Menthol', column 'Ags')
  • alpha-pinenearomaterpenoidreads as odor of turpentine (PubChem)Measured in 71 of 338 ingredients.cite
    0.06 +/- 0.1% of dill umbel oil — Hao et al. 2021, Foods (Table 1, row 'α-Pinene', column 'Agu')
  • carvonearomaterpenoidMeasured in 13 of 338 ingredients.cite
    38.01 +/- 0.03% of hydrodistilled dill seed oil — the largest constituent — Fatima et al. 2025, Food Science & Nutrition (Table 3 (Chemical composition of Anethum graveolens essential oils determined by GC-MS), row 'd-carvone', column 'Hydro-distillation')
  • α-phellandrenearomaterpenoidMeasured in 29 of 338 ingredients.cite
    28.44 +/- 0.05% of dill stalk oil and 3.87 +/- 6.7% of dill umbel oil — Hao et al. 2021, Foods (Table 1, row 'α-Phellandrene', columns 'Ags' and 'Agu')
  • p-cymenearomaterpenoidreads as mild pleasant odor (PubChem)Measured in 42 of 338 ingredients.cite
    25.67 +/- 0.23% of dill stalk oil and 2.12 +/- 0.87% of dill umbel oil — Hao et al. 2021, Foods (Table 1, row 'p-Cymene', columns 'Ags' and 'Agu')
  • estragolearomaetherreads as sweet taste reminiscent of anise (differing from anethole) (PubChem)Measured in 10 of 338 ingredients.cite
    2.29 +/- 0.11% of dill stalk oil — Hao et al. 2021, Foods (Table 1, row 'Estragole', column 'Ags')
  • apiolearomaacidMeasured in 1 of 338 ingredients.cite
    23.83 +/- 9.65% of dill umbel oil (and 67.13% of dill root oil, which is not this node) — Hao et al. 2021, Foods (Table 1, row 'Apiol', column 'Agu')
  • terpinolenearomaterpenoidreads as terpene taste (PubChem)Measured in 38 of 338 ingredients.cite
    0.26 +/- 0.01% of dill stalk oil — Hao et al. 2021, Foods (Table 1, row 'Terpinolene', column 'Ags')
  • beta-pinenearomaterpenoidreads as terpene odor (PubChem)Measured in 55 of 338 ingredients.cite
    0.75 +/- 0.00% of hydrodistilled dill seed oil — Fatima et al. 2025, Food Science & Nutrition (Table 3, row 'β-pinene', column 'Hydro-distillation')
  • α-thujenearomaterpenoidMeasured in 19 of 338 ingredients.cite
    3.71 +/- 0.02% of hydrodistilled dill seed oil — Fatima et al. 2025, Food Science & Nutrition (Table 3, row 'α-Thujene', column 'Hydro-distillation')
  • trans-dihydrocarvonearomaterpenoidMeasured in 2 of 338 ingredients.cite
    3.49 +/- 0.03% of hydrodistilled dill seed oil — Fatima et al. 2025, Food Science & Nutrition (Table 3, row 'trans-dihydrocarvone', column 'Hydro-distillation')
  • limonenearomaterpenoidreads as pleasant lemon-like (PubChem)Measured in 91 of 338 ingredients.cite
    19.48 +/- 0.02% of hydrodistilled dill seed oil — Fatima et al. 2025, Food Science & Nutrition (Table 3, row 'd-limonene', column 'Hydro-distillation')
  • p-menth-2-en-1-olaromaterpenoidMeasured in 3 of 338 ingredients.cite
    0.42 +/- 0.07% of dill stalk oil; detected in no other dill part — Hao et al. 2021, Foods (Table 1, row 'p-Menth-2-en-1-ol', column 'Ags')
  • dill etheraromafuranMeasured in 1 of 338 ingredients.cite
    28.5 +/- 0.19% of dill stalk oil and 5.32 +/- 0.42% of dill umbel oil — Hao et al. 2021, Foods (Table 1, row 'Dill ether', columns 'Ags' and 'Agu')
  • cis-β-OcimenearomaterpenoidMeasured in 7 of 338 ingredients.cite
    0.43 +/- 0.01% of dill stalk oil and 0.06 +/- 0.1% of dill umbel oil — Hao et al. 2021, Foods (Table 1, row 'β-Ocimene, (Z)-', columns 'Ags' and 'Agu')

On file, no cited source yet ✳

These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.

  • Grycerol 2-O-fucopyranoside
  • (3S,7E,9R)-3,9-Dihydroxy-5,7-megastigmadieneterpenoid
  • dillapioleacid
  • 4-[(1S,3aR,4S,6aR)-4-(1,3-benzodioxol-5-yl)tetrahydrofuro[3,4-c]furan-1-yl]-2-methoxyphenolphenolreads as fresh pungent odor (PubChem)
  • elemicinacid
  • 6-(Isopropyl)-3-methylcyclohex-2-en-1-olterpenoid
  • neophytadieneterpenoid
  • 1,5,5,6-tetramethylcyclohexa-1,3-dieneterpenoid
  • (2R,3R,4R,5S)-hexane-1,2,3,4,5-pentolalcohol
  • syringic acidphenol
  • aldehydo-D-glucosealdehyde
  • (2R,3R,4S)-pentane-1,2,3,4-tetrolalcohol
  • (2E,6S)-6-Hydroxy-2,6-dimethyl-2,7-octadienoic acidacid
  • β-phellandreneterpenoidreads as burning taste (PubChem)
  • terpinen-4-olalcoholreads as pine (PubChem)
  • toluenehydrocarbonreads as sweet, pungent, benzene-like odor (PubChem)
  • dihydrocarveolalcohol
  • ethyl β-D-glucopyranosidesugar
  • α-Cadineneterpenoid
  • 4-hydroxybenzyl alcoholalcohol
  • tetracosaneacid
  • Benzyl-beta-d-glucopyranoside
  • 4-hydroxybenzoic acidacid
  • palmitic acidacidreads as slight characteristic taste (PubChem)
  • fenchoneterpenoid
  • p-cymen-8-olterpenoid
  • 3,7-Dimethyl-8-hydroxy-2,6-octadienyl beta-D-glucopyranosideterpenoid
  • Shashenoside I
  • 2,2'-Dimethyl-5,5'-diisopropylbiphenyl-4,4'-diolterpenoid
  • 5,7-dihydroxy-2-(4-hydroxyphenyl)-6,8-bis[(2S,3S,4S,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]chromen-4-oneflavonoid
  • (6R)-3-methyl-6-[(2S)-1-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxypropan-2-yl]cyclohex-2-en-1-oneterpenoid
  • (2R,3R,4S,5S,6R)-2-[(1S)-4-[(E,3R)-3-hydroxybut-1-enyl]-3,5,5-trimethylcyclohex-3-en-1-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triolterpenoid
  • [2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-4-oxochromen-3-yl] (2S,3S,4S,5R,6R)-3,4,5,6-tetrahydroxyoxane-2-carboxylateflavonoid
  • (2R,3S,4S,5R,6S)-2-(hydroxymethyl)-6-[(1R,2R,5R)-2-hydroxy-2-methyl-5-propan-2-ylcyclohex-3-en-1-yl]oxyoxane-3,4,5-triolterpenoid
  • d-carvoneterpenoid
  • D-threitol
  • alpha-terpineolalcoholreads as floral, lilac (PubChem)
  • umbellipreninlactone
  • Chlorogenic acidphenol
  • sabineneterpenoid
  • (2E,8E,10E)-2,8,10-Heptadecatriene-4,6-diyne-1-ol acetateacid
  • erythritolreads as about twice as sweet as sucrose (PubChem)
  • bergaptencoumarin
  • dihydrocarvoneterpenoid
  • D-fructopyranosealcoholreads as sweet (PubChem)
  • myrceneterpenoidreads as pleasant (PubChem)
  • 4-coumaric acidacid
  • cis-carveolterpenoid
  • eugenolphenolreads as odor of cloves (PubChem)
  • gentisic acidacid
  • gallic acidacid
  • 4-hydroxybenzoic acidphenol
  • methoxsalencoumarinreads as bitter taste followed by tingling sensation (PubChem)
  • myristicinacid
  • naringeninflavonoid
  • (-)-limoneneterpenoid
  • (-)-carvoneterpenoid
  • eriodictyolflavonoid
  • D-limoneneterpenoidreads as citrus odor (PubChem)
  • delta-cadineneterpenoid
  • alpha-cubebeneterpenoid
  • (+)-cis-carveolterpenoid
  • (+)-trans-carveolterpenoid
  • (S)-cryptoxanthinterpenoid
  • palmitoleic acidacid
  • oleic acidacidreads as peculiar lard-like odor (PubChem)
  • ferulic acidacid
  • quercituroneacid
  • quercetinflavonoid
  • apigeninflavonoid
  • luteolinflavonoid
  • linoleic acidacid
  • scopoletincoumarin
  • kaempferolflavonoid
  • petroselinic acidacid
  • (3R,8S)-Falcarindiolalcohol
  • panaxynolalcohol
  • esculetincoumarin
  • umbelliferonecoumarin
  • caryophylleneterpenoid
  • beta-ocimeneterpenoid
  • isorhamnetinflavonoid
  • myricetinflavonoid
  • eleutheroside Balcohol
  • germacrene Dterpenoid
  • (2R,3R,4S,5S,6R)-2-[(Z)-hex-3-enoxy]-6-(hydroxymethyl)oxane-3,4,5-triolsugar
  • deoxythymidinenitrogen compound
  • D-glucopyranosesugarreads as sweet (PubChem)
  • keto-D-fructosesugar
  • uridinenitrogen compound
  • p-coumaric acidacid
  • cis-Calameneneterpenoid
  • (2E)-3-methyl-7-methylideneoct-2-ene-1,8-diolterpenoid
  • (1R)-4-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-18-[(1R)-4-hydroxy-2,6,6-trimethylcyclohex-2-en-1-yl]-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaenyl]-3,5,5-trimethylcyclohex-3-en-1-olterpenoid
  • trans-caffeic acidphenol
  • thymolphenolreads as aromatic odor (PubChem)
  • (E/Z)-ferulic acidacid
  • hesperetinflavonoid
  • (3S,8S)-heptadeca-1,9-dien-4,6-diyne-3,8-diolalcohol
  • γ‑terpineneterpenoid
  • α-terpineneterpenoid
  • glycerolreads as mild odor (PubChem)
  • isopiperitenoneterpenoid
  • vanillic acidacid
  • β-eudesmolalcohol
  • (S,1Z,6Z)-8-Isopropyl-1-methyl-5-methylenecyclodeca-1,6-dieneterpenoid
  • (+)-cis-sabinolterpenoid
  • trans-carveolterpenoid

Sources

  • Hao et al. 2021, Foods
  • Fatima et al. 2025, Food Science & Nutrition
read it with something