Caraway

Caraway or Persian cumin (Carum carvi) is a biennial plant in the family Apiaceae, native to Europe and western Asia. The plant is similar in appearance to a carrot plant, with finely divided, feathery leaves with thread-like divisions, growing on 20-30cm stems. The main flower stem is 40-60cm tall, with small white or pink flowers in umbels. Caraway fruits (erroneously called seeds) are crescent-shaped achenes, around 2mm long, with five pale ridges. The fruits, usually used whole, have a pungent, anise-like flavour and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in breads, especially rye bread, and rye bread is made denser because the limonene from the caraway fruits has yeast-killing properties. Caraway is also used in drinks, casseroles, and other foods, especially in Central European and Northern European cuisine. It is an ingredient in sauerkraut, for example. It is also used to add flavour to cheeses such as havarti. Akvavit and several liqueurs are also made with caraway. A carminative, a tisane made from the seeds is used as a remedy for colic, loss of appetite and digestive disorders and to dispel worms. Caraway seed oil is also used as a fragrance component in soaps, lotions, and perfumes. The roots may be cooked as a root vegetable like parsnips or carrots.