Carum carvi – dried whole fruits

A plant in the Apiaceae family, caraway is often confused with cumin. Its fruits, mistakenly called "seeds," are picked when ripe and then dried naturally. They are used as a spice, particularly in Central Europe, India, and the Middle East.

Description

Dried, arched, yellowish-brown fruits with longitudinal ridges. Typical odor, between anise and fennel. Intense, slightly spicy flavor.

Nomenclature

• Common names: Caraway, meadow cumin, Vosges anise
• Latin name: Carum carvi
• Family: Apiaceae
• Part used: Fruit (seed)
• Form: Whole, dried
• Origin: Europe, Western Asia, Middle East
• English name: Caraway seed
• Name in German: Kümmel
• Name in Spanish: Alcaravea
• Name in Italian: Cumino dei prati
• Name in Arabic: كراوية (Karawiya)

Main virtues

Caraway is prized for its aromatic digestive properties, particularly in after-meal infusions. It is also used in many traditional dishes, breads, flavored cheeses, and appetizers.

Main constituents

Essential oils (carvone, limonene), flavonoids, fatty acids, proteins, mucilages.

Use and dosage

• Infusion: 1 teaspoon per cup, to infuse 10 minutes after meals.
• Cuisine: used whole in breads, sauerkraut, soups, cheeses.
• Liqueur: maceration in sweet alcohol with sugar and citrus fruits for homemade digestif.

Precautions, side effects and contraindications

• Avoid if allergic to Apiaceae.
• Not recommended for pregnant women at high doses.
• Store in a dry place, away from light and humidity.

History and origin

Used since ancient times in Greco-Roman cultures, caraway has long been associated with digestive preparations and purification rituals. It is still commonly used today in traditional Germanic and Arabic cuisines.

Miscellaneous information

• Storage: glass jar or tightly closed opaque bag.
• Packaging: bulk or resealable kraft bag.
• Appearance: arched, ridged, light brown seeds.
• Smell: anise, cumin, slightly sweet.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Corpus of medicinal and culinary spices
• Works on European ethnobotany
• Historical herbals and traditional pharmacopoeias

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