Also known as
Carum carvi, Anis des Vosges, Apium carvi, Carvi Fructus, Cumin des Pres, Haravi, Krishan Jeeraka, Krishnajiraka, Kummel, Kummich, Roman Cumin, Semen Cumini Pratensis, Semences de Carvi, Wiesen-Feldkummel, Wild Cumin.
The warming and aromatic “seeds” of the caraway plant are used to give a distinctive flavor to rye bread, cabbage, soups, pickles, teas, liqueurs, and spirits. Caraway is said to have been used in Europe longer than any other condiment. A more aromatic and bitter alternative to cumin, caraway is key to Indian, Dutch, German, Russian, and Scandinavian cooking. Although it has an affinity to cooked cabbage and coleslaw, a little ground caraway added at the end of cooking (to avoid bitterness) will add a pleasant and unexpected taste to both sweets and savories.
Caraway’s distinct aroma is due to carvones and caveols. The “seed” also contains oil, carbohydrate, antioxidant flavonoids, and protein.
Each “seed” is half of a caraway fruit. The dried fruits are used whole or ground in cooking and herbal medicine.
Usually as a tea, but also in infusions, tinctures, encapsulations and as a seasoning.
To keep the essential oils at maximum potency, store in a glass container protected from light, moisture, and heat.
For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.