Carum carvi nigrum – dried whole fruits

Harvested at peak ripeness, black caraway fruits are naturally dried to preserve their aromatic power. Darker and spicier than classic caraway, they are prized in recipes for bread, cheese, and stews.

Description

Arched, dark brown to black, ridged seeds. Penetrating, aniseed, warm odor. More intense flavor than yellow caraway.

Nomenclature

• Common names: Black caraway, black cumin
• Latin name: Carum carvi nigrum
• Family: Apiaceae
• Part used: Fruit (seed)
• Form: Whole, dried
• Origin: Central Asia, Eastern Europe, India
• English name: Black caraway
• Name in German: Schwarzer Kümmel
• Name in Spanish: Alcaravea negra
• Name in Italian: Cumino nero
• Name in Arabic: كراوية سوداء (Karawiya Sawdaʼ)

Main virtues

Black caraway is traditionally used for its carminative effect and powerful aroma, making it ideal for digestive preparations, liqueurs, and spicy dishes. It is also used in some traditional Indian and Middle Eastern recipes.

Main constituents

Essential oils (carvone, limonene, anethole), flavonoids, tannins, volatile fatty acids.

Use and dosage

• Infusion: 1 teaspoon per cup, infuse 10 minutes after meals.
• Cuisine: grilled or whole in breads, roasted vegetables, lentil dishes or soups.
• Liqueurs: macerated in aromatic alcohol or herbal vinegar.

Precautions, side effects and contraindications

• Moderate use recommended due to its aromatic power.
• Avoid in children and pregnant women without specialist advice.
• Store in a dry place, away from light and heat.

History and origin

Used for centuries in the Middle East and Eastern Europe, black caraway featured in medicinal writings as a digestive stimulant. It remains highly prized in the culinary traditions of Central and Eastern Asia, particularly in Germanic and Ayurvedic cuisines.

Miscellaneous information

• Storage: lined kraft bag or airtight opaque jar.
• Packaging: in bulk or small dosing pack.
• Appearance: Dark brown to black, arched seeds.
• Smell: warm, aniseed, spicy.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Corpus of oriental and medicinal spices
• Germanic and Ayurvedic Culinary Collections
• Indo-European ethnobotanical traditions

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