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ANETHUM GRAVEOLENS [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2016-10-12

English

Subject field(s)
  • Botany
Universal entry(ies)
Anethum graveolens
Latin
OBS

A plant of the family Umbelliferae (Apiaceae).

OBS

dill: preferred common name in the Inventory of Canadian Agricultural Weeds (2003).

French

Domaine(s)
  • Botanique
Entrée(s) universelle(s)
Anethum graveolens
Latin
OBS

Plante de la famille des Umbelliferae (Apiaceae).

OBS

aneth : nom à privilégier selon l’Inventaire des mauvaises herbes du Canada (2003).

Spanish

Campo(s) temático(s)
  • Botánica
Entrada(s) universal(es)
Anethum graveolens
Latin
Save record 1

Record 2 2012-01-23

English

Subject field(s)
  • Spices and Condiments
OBS

Nomenclature on spices and condiments: natural vegetable products or mixtures thereof, free from extraneous matter, used for flavouring, seasoning and imparting aroma to foods.

OBS

The [terms "dillweed," "dill leaf" and] "dill weed" [apply] equally to the product in the whole form or in the ground form.

OBS

dill weed: term standardized by ISO.

OBS

Anethum graveolens: scientific name of the plant from which the spice is produced.

French

Domaine(s)
  • Épices et condiments
OBS

Nomenclature sur les épices : produits végétaux naturels ou mélanges de ceux-ci, exempts de matières étrangères, utilisés pour donner de la saveur et de l’arôme et pour assaisonner les aliments.

OBS

Le terme «aneth» est applicable à la fois au produit entier et au produit en poudre.

OBS

aneth : terme normalisé par l’ISO.

OBS

Anethum graveolens : nom scientifique de la plante dont est tirée l'épice.

Spanish

Save record 2

Record 3 2011-07-05

English

Subject field(s)
  • Chemistry
  • Food Additives
  • Perfume and Cosmetics Industry
  • Pharmacology
DEF

A colorless or pale yellow oil having a sweetish acrid taste that is obtained from the dried ripe fruits of the dill and is used as an aromatic carminative and as a flavoring agent.

OBS

dill: ... a European herb (Anethum graveolens) with aromatic foliage and seeds both of which are used in flavoring pickles and other foods.

French

Domaine(s)
  • Chimie
  • Additifs alimentaires
  • Parfumerie
  • Pharmacologie
DEF

Liquide huileux, incolore ou jaune pâle, tiré des graines séchées d’Anethum graveolens(aneth odorant).

OBS

Utilisations : parfumerie, liqueurs, thérapeutique, savonnerie.

Key term(s)
  • essence de fenouil bâtard
  • huile de fenouil bâtard

Spanish

Campo(s) temático(s)
  • Química
  • Aditivos alimentarios
  • Industria del perfume y cosméticos
  • Farmacología
Save record 3

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