Dill (Anethum graveolens) Export Details
1. Product Name:
Dill (Commonly known as Dill Weed or Shubeet)
2. Description:
Dill is a fragrant herb native to Egypt, widely cultivated for its feathery green leaves and seeds. It is used as a culinary herb, garnish, and medicinal plant due to its aromatic properties and health benefits. Egyptian dill is highly valued for its fresh aroma, vibrant green color, and high-quality flavor.
3. Physical Characteristics:
Appearance: Feathery, fern-like green leaves with slender stems.
Size: Leaves are approximately 10–20 cm long and 2–5 cm wide.
Color: Vibrant green without yellowing or browning.
Odor: Fresh, slightly sweet, and tangy aroma.
Taste: Mildly sweet with a hint of anise-like flavor.
4. Chemical Properties:
Active Compounds: Contains essential oils (e.g., carvone, limonene), flavonoids, vitamins, and minerals.
Essential Oil Content: ~2–4% in dried dill leaves.
Moisture Content: <10% in dried form to ensure stability.
Ash Content: Approximately 8–10%.
pH Level: Slightly acidic when brewed or cooked.
5. Nutritional Information (Per 100 g of Fresh Dill):
Calories: ~43 kcal
Carbohydrates: ~7 g
Protein: ~3 g
Fat: ~1 g
Fiber: ~2 g
Vitamin A: ~7717 IU (high in beta-carotene)
Vitamin C: ~85 mg
Vitamin K: ~660 µg
Iron: ~6 mg
Calcium: ~208 mg
Magnesium: ~55 mg
Potassium: ~606 mg
Antioxidants: High levels of flavonoids and polyphenols.
6. Quality Standards:
Grading: Based on leaf size, color uniformity, and freshness.
Purity: Free from stems, seeds, or foreign matter.
Moisture Content: Maximum 10% for dried dill; fresh dill should have optimal moisture without wilting.
Color Consistency: Vibrant green without discoloration.
Foreign Matter: <1% by weight.
Compliance with Local and European Specifications According to Food Safety
7. Microbiological Standards:
Total Plate Count (TPC): ≤ 10,000 CFU/g
Yeast and Mold: ≤ 100 CFU/g
Coliforms: Absent in 1 g
E. coli: Absent in 1 g
Salmonella: Absent in 25 g
8. Storage Conditions:
Dried Dill:
Temperature: Store in a cool, dry place at temperatures below 25°C.
Humidity: Relative humidity should be <60% to avoid moisture absorption.
The packaging
The packaging is in polypropylene bags, cardboard boxes, or as per customer request.
9. Shelf Life:
Fresh Dill: 7–10 days under proper refrigeration.
Dried Dill: Up to 24 months under proper storage conditions.
10. Applications:
Culinary Uses: Used as a seasoning in soups, salads, sauces, pickles, and fish dishes.
Health Supplements: Supports digestion, boosts immunity, and aids in reducing inflammation due to its high vitamin C, A, and iron content.
Cosmetics: Added to skincare products for its anti-inflammatory and antioxidant properties.
Traditional Medicine: Used to treat digestive issues, insomnia, and respiratory ailments.
11. Origin:
Country of Origin: Egypt
Region: Primarily grown in the Nile Delta region due to its fertile soil and favorable climate.
Contact information: