Caraway Seed
Caraway Seed. 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. Introduction Warming and aromatic caraway seeds are used to give a distinctive flavor to rye bread, cabbage, soups, pickles, teas, liqueurs, and spirits. Caraway seeds are 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. Constituents CarawayÍs distinct aroma is due to carvones and caveols. The "seed" also contains oil, carbohydrate, antioxidant flavonoids, and protein. Parts Used Each "seed" is half of a caraway fruit. The dried fruits are used whole or ground in cooking and herbal medicine. Typical Preparations Usually as a tea, but also in infusions, tinctures, encapsulations and as a seasoning. Summary Caraway promotes gastric secretion and stimulates appetite. It breaks down spasms in the gastrointestinal tract to prevent flatulence, but it is also used to treat menstrual cramps and gallbladder spasms. Caraway oil is strongly fungicidal, having a stronger anti-fungal and anti-yeast activity than the prescription medication Nystatin. Precautions To keep the essential oils at maximum potency, store in a glass container protected from light, moisture, and heat.
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