Pentane extracts of the seeds (fruits) of 35 cultivars of dill have been examined by GC. From the results obtained, three broad chemotypes could be distinguished by the presence of carvone, and the presence or absence of myristicin and dillapiole. The major components of the cultivars of type 1 was found to be limonene (36.9–46.7%), carvone (17.8–45.6%), myristicin (0.2–20.3%), and dillapiole (8.0–22.3%), whereas in type 2 they were limonene (31.0–40.9%), carvone (25.1–47.4%), and dillapiole (6.3–31.8%). No myristicin was found in the second type. In the third chemotype, neither myristicin nor dillapiole were characterized; instead, limonene (39.5–50.7%) and carvone (43.7–57.7%) were only major constituents. Although chemotype 3(27 cultivars) possessed a chemical composition typical of European dill seed, the oil content was found to vary from 1.75–5.8%.