Name: Caraway seeds (Carum carvi) — the small, curved, brown seed-like fruits of the caraway plant, a relative of parsley and carrot. They are sometimes confused with cumin and fennel, but have a distinct, sharp anise-like flavour.
Description
Caraway is native to Europe, western Asia and North Africa, and is one of the oldest cultivated spices in Europe, with seeds found at prehistoric sites. It has long been linked to the cooking of Germany, Austria, Hungary and Eastern Europe, as well as Scandinavian and Dutch cuisine, and is the traditional flavour of rye bread, sauerkraut and some cheeses and liqueurs, such as kümmel and aquavit.
In traditional medicine, caraway was used as a digestive remedy for bloating and gas, a use shared by fennel and anise, and a tea of the crushed seeds is still sipped after heavy meals.
Main nutrition value
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Caraway seeds are a concentrated source of fibre, and provide small amounts of iron, calcium and other minerals, along with aromatic essential oils.
How best to be consumed
Caraway is used in small amounts as a seasoning.
- Add to rye bread, soda bread, crackers and savoury baking.
- Cook with cabbage, sauerkraut, potatoes and root vegetables.
- Flavour stews, goulash, sausages and cheese dishes.
- Toast lightly in a dry pan to bring out the flavour.
- Brew crushed seeds in hot water as a traditional digestive tea.
Overconsumption could cause…
Caraway is safe in cooking amounts, and the main points apply to medicinal doses.
- Heartburn or mild stomach upset in some people from large amounts.
- Allergic reactions in people allergic to related plants such as celery, carrot or fennel.
- Possible effects on blood sugar and medicines if taken in concentrated or medicinal amounts, so ask a doctor.
- Concentrated caraway oil is much stronger than the seeds and should not be swallowed undiluted.
Wikipedia — Caraway, used for origin, naming and history: https://en.wikipedia.org/wiki/Caraway
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