Carum Carvi

Also also: field and meadow cumin, common caraway,

Karbe, Kümmech, Karve, real caraway

Description:

Caraway is probably the oldest spice in the world.

It belongs to the umbelliferae and is a biennial plant that can grow 60-100 cm high. It has pinnate leaves.

Its flower shape is a white umbel.

The flower color ranges from white to pink.

The fruits of the plant are the caraway seeds,

which are surrounded by a fruit capsule.

The spice is curved into a sickle shape & brown on the outside & light brown to yellowish on the inside. The seed is pointed at both ends.

Harvest time:

From June to September the caraway seeds, including their stems and fruits, are harvested, hung up and dried shortly before they are ripe.

Only when the fruit is dry is it threshed like wheat.

Offer forms:

• dried as whole seeds

• ground

• Caraway seed oil

Ingredients:

Caraway contains fatty oils, tannins, resins as well as between 3-7% essential oils such as carvone, which sometimes makes up the typical caraway taste.

Taste & smell:

Caraway has a characteristic pleasant fragrance,

slightly sweet and reminiscent of anise.

Cooking and kitchen use:

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Processing:

Caraway seeds are added to the food and cooked at the same time, while caraway powder can only be added shortly before the end of the cooking time.

Since caraway has a very intense aroma, it should be dosed carefully.

It is generally added to heavy foods that are flatulent or high in fat.

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Use within dietetics:

Caraway has an appetizing effect, calms the stomach and also helps with painful abdominal cramps and flatulence. Caraway also supports the liver and biliary function and eliminates an unpleasant feeling of fullness after eating. It is suitable for all types of diet.

Caraway tea: Let 1 teaspoon of caraway soak in 250 ml for 10 minutes