Caraway and Caraway SeedCaraway is the dried fruit of a biennial herb belonging to the Carrot family, which is native to Europe. Imports of caraway into the United Sates are mainly from the Netherlands.
Caraway is used to flavor rye bread, cakes, cookies, cheese, and sauerkraut; it is available whole or ground.
The principal flavor constituents of the volatile oil of caraway are D-carvone (50 – 60%) and D-limonene, with smaller amounts of other related compounds. The volatile oil constitutes 3 – 5% of caraway.
Carum carvi L., caraway is believed to have been cultivated and consumed in Europe longer, than any other spices species. Seed, found in ancient debris in Switzerland should be a proof for it. Cultivation is known since the Middle Ages, from Sicily to northern Scandinavia.Although caraway is seldom used in medicinally, it may help settle upset stomachs when taken as a mild tea or steeped in warm milk. Crushing the hard-coated seeds fist, or chopping them coarsely with a knife, helps release their beneficial compounds.
Caraway and Caraway Seed
