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{{Short description|Type of spice}}
{{Short description|Species of plant in the carrot family}}
{{distinguish|Karavay}}
{{distinguish|Karavay}}
{{Other uses}}
{{Other uses}}
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'''Caraway''', also known as '''meridian fennel'''<ref name="Plant World Seeds">[http://www.plant-world-seeds.com/store/view_seed_item/4504 Caraway]</ref> and '''Persian cumin'''<ref name="Plant World Seeds"/> (''Carum carvi''), is a [[biennial plant]] in the [[family (biology)|family]] [[Apiaceae]],<ref name=USDA>USDA Plants [http://plants.usda.gov/java/ClassificationServlet?source=profile&symbol=Apiaceae&display=31 Classification Report: Apiaceae] {{Webarchive|url=https://web.archive.org/web/20150927050008/http://plants.usda.gov/java/ClassificationServlet?source=profile&symbol=Apiaceae&display=31 |date=2015-09-27 }}</ref> native to western Asia, Europe, and North Africa.<ref name=aboutdotcom>{{cite web | title = Caraway | url = http://culinaryarts.about.com/od/glossary/g/Caraway.htm | publisher = About.com | access-date = February 16, 2016}}</ref><ref name=buzzle>{{cite web | title = Anise Seed Substitute | url = http://www.buzzle.com/articles/anise-seed-substitute.html | publisher = Buzzle.com | access-date = February 16, 2016 | archive-url = https://web.archive.org/web/20150915105043/http://www.buzzle.com/articles/anise-seed-substitute.html | archive-date = September 15, 2015 | url-status = dead }}</ref><ref name=Malayalam>{{cite web|url=http://recipes.malayali.me/english-malayalam-spice-names |title=English Malayalam Spice Names |publisher=Recipes.malayali.me |date= 2008-11-07|access-date=2013-01-25}}</ref><ref name="World Crops Database">{{cite web | url = http://world-crops.com/caraway-seeds/ | publisher = Word Crops Database | title = Caraway | access-date = February 16, 2016}}</ref>
'''Caraway''', also known as '''meridian fennel''' and '''Persian cumin''' (''Carum carvi''), is a [[biennial plant]] in the [[family (biology)|family]] [[Apiaceae]], native to western Asia, Europe, and North Africa.<ref name="ncsu">{{cite web |title=North Carolina State Extension Gardener Plant Toolbox: Carum Carvi |url=https://plants.ces.ncsu.edu/plants/carum-carvi/ |publisher=North Carolina State University}}</ref><ref name="World Crops Database">{{cite web | url = http://world-crops.com/caraway-seeds/ | publisher = Word Crops Database | title = Caraway | access-date = February 16, 2016}}</ref>


⚫
[[Image:Kümmel 2012-07-08-9523.jpg|thumb|Caraway [[fruit]]s, informally called "seeds"]]
⚫
The plant is similar in appearance to other members of the [[carrot]] family, with finely divided, feathery leaves with thread-like divisions, growing on {{convert|20–30|cm|in|0|adj=on|abbr=on}} stems. The main [[flower]] stem is {{convert|40–60|cm|in|0|abbr=on}} tall, with small white or pink flowers in [[umbel]]s. Caraway [[fruit]]s, commonly (erroneously) called [[seed]]s, are [[crescent]]-shaped [[achene]]s, around {{convert|2|mm|in|abbr=on|frac=16}} long, with five pale ridges.
⚫
{{nutritionalvalue | name = Caraway seeds| kJ=1390| protein=19.77 g | fat= 14.59 g | satfat=0.620 g | monofat = 7.125 g | polyfat = 3.272 g | carbs = 49.90 g | sugars=0.64 g | fiber = 38.0 g | thiamin_mg=0.383 | riboflavin_mg=0.379 | niacin_mg=3.606 | folate_ug=10 | vitA_ug = 18 | vitB6_mg=0.360 | vitC_mg=21.0 | vitE_mg=2.5 | vitK_ug=0 | calcium_mg=689 | iron_mg=16.23 | magnesium_mg=258 | phosphorus_mg=568 | potassium_mg=1351 | sodium_mg=17 | zinc_mg=5.5 | water=9.87 g | source_usda=1 | note= [https://fdc.nal.usda.gov/fdc-app.html#/food-details/170918/nutrients Link to USDA Database entry]}}

⚫
{{nutritionalvalue | name = Caraway seeds| kJ=1390| protein=19.77 g | fat= 14.59 g | satfat=0.620 g | monofat = 7.125 g | polyfat = 3.272 g | carbs = 49.90 g | sugars=0.64 g | fiber = 38.0 g | thiamin_mg=0.383 | riboflavin_mg=0.379 | niacin_mg=3.606 | folate_ug=10 | vitA_ug = 18 | vitB6_mg=0.360 | vitC_mg=21.0 | vitE_mg=2.5 | vitK_ug=0 | calcium_mg=689 | iron_mg=16.23 | magnesium_mg=258 | phosphorus_mg=568 | potassium_mg=1351 | sodium_mg=17 | zinc_mg=5.5 | water=9.87 g | source_usda=1 | note= [https://fdc.nal.usda.gov/fdc-app.html#/food-details/170918/nutrients Link to USDA Database entry] |right=1 }}


== Etymology ==
== Etymology ==
The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin ''cuminum'' ([[cumin]]), the Greek ''karon'' (again, cumin), which was adapted into Latin as ''carum'' (now meaning caraway), and the Sanskrit ''karavi'', sometimes translated as "caraway", but other times understood to mean "[[fennel]]".<ref name=katzer>Katzer's Spice Pages: [http://gernot-katzers-spice-pages.com/engl/Caru_car.html?noframes Caraway Caraway (''Carum carvi'' L.)]</ref> English use of the term caraway dates to at least 1440, possibly having Arabic origin.<ref name="katzer"/><ref name=Skeat>Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 1891 [https://books.google.com/books?id=4r0CAAAAIAAJ&pg=PA319 Words of Arabic Origin]</ref>
The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the [[Latin]] {{Lang|la|cuminum}} ([[cumin]]), the [[Greek language|Greek]] ''karon'' (again, cumin), which was adapted into Latin as {{Lang|la|carum}} (now meaning caraway), and the [[Sanskrit]] ''karavi'', sometimes translated as "caraway", but other times understood to mean "[[fennel]]".<ref name=katzer>Katzer's Spice Pages: [http://gernot-katzers-spice-pages.com/engl/Caru_car.html?noframes Caraway Caraway (''Carum carvi'' L.)]</ref> English use of the term caraway dates to at least 1440, possibly having Arabic origin.<ref name="katzer"/><ref name=Skeat>Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 1891 [https://books.google.com/books?id=4r0CAAAAIAAJ&pg=PA319 Words of Arabic Origin]</ref>


==Nutrition==
==Description==
⚫
The plant is similar in appearance to other members of the [[carrot]] family, with finely divided, feathery leaves with thread-like divisions, growing on {{convert|20–30|cm|in|0|adj=on|abbr=on}} stems. The main [[flower]] stem is {{convert|30–60|cm|in|0|abbr=on}} tall, with small white or pink flowers in compound [[umbel]]s composed of 5–16 unequal rays {{Cvt|1-6|cm|4=1}} long. Caraway [[fruit]]s, informally called [[seed]]s, are smooth, [[crescent]]-shaped, laterally compressed [[achene]]s, around {{convert|3|mm|in|abbr=on|frac=16}} long, with five pale ridges and a distinctive pleasant smell when crushed.<ref name = "Tutin">Tutin TG. 1980. Umbellifers of the British Isles. BSBI Handbook No. 2. {{ISBN|0-90-115802-X}} </ref> It flowers in June and July.<ref name = "Tutin"/>
⚫
Caraway seeds are 10% water, 50% [[carbohydrate]]s, 20% [[protein (nutrition)|protein]], and 15% [[fat]] (table). In a {{convert|100|g}} reference amount, caraway seeds are a rich source (20% or more of the [[Daily Value]], DV) of protein, [[B vitamins]] (24-33% DV), [[vitamin C]] (25% DV), and several [[dietary minerals]], especially [[iron]] (125% DV), [[phosphorus]] (81% DV), and [[zinc]] (58% DV) (table).


== Phytochemicals ==
== History ==
⚫
Caraway was mentioned by the [[Botany#Early botany|early Greek botanist]] [[Pedanius Dioscorides]] as a herb and tonic.{{citation needed|date=April 2021}} It was later mentioned in the Roman ''[[Apicius]]'' as an ingredient in recipes.<ref name="pickersgill">{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Pickersgill |first1=Barbara |author-link=Barbara Pickersgill |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=157 |isbn=0415927463}}</ref> Caraway was known in the [[Arab world]] as ''karawiya'', and cultivated in [[Morocco]].<ref name="pickersgill" />
⚫
When [[mill (grinding)|ground]], caraway seeds yield up to 7.5% of [[volatile oil]], mostly [[Carvone|D-carvone]], and 15% fixed oil of which the major [[fatty acids]] are [[oleic acid|oleic]], [[linoleic acid|linoleic]], [[Petroselinic acid|petroselinic]], and [[palmitic acid|palmitic]] acids.<ref name="peter">{{cite book |editor-last=Peter |editor-first=K.V. |title=Handbook of Herbs and Spices, Volume 2|isbn=978-0-85709-039-3|date=2012|page=226|publisher=Woodhead Publishing Limited}}</ref>


⚫
== Cultivation ==
⚫
[[Phytochemical]]s identified in caraway seed oil include [[thymol]], [[cymene|o-cymene]], [[terpinene|γ‑terpinene]], trimethylene dichloride, [[β-pinene]], 2-(1-cyclohexenyl), [[cyclohexanone]], [[β-phellandrene]], [[3-carene]], [[Thujene|α-thujene]], and [[linalool]].<ref name=peter/>
{{more references|section|date=March 2022}}


⚫
The only species that is cultivated is ''Carum carvi'', its fruits being used in many ways in cooking and in the preparation of medicinal products and liqueurs.<ref>{{Cite book|title=Wild Flowers|last=Tomanová|first=Eliška|publisher=Aventinum Nakladatelství|year=1998|isbn=978-1-84067-046-2|location=Prague, Czech Republic|pages=113}}</ref>
⚫
== History ==
⚫
Caraway was mentioned by the [[Botany#Early botany|early Greek botanist]] [[Pedanius Dioscorides]] as a herb and tonic.{{citation needed|date=April 2021}} It was later mentioned in the Roman ''[[Apicius]]'' as an ingredient in recipes.<ref name="pickersgill">{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Pickersgill |first1=Barbara |author-link=Barbara Pickersgill |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=157 |isbn=0415927463}}</ref> Caraway was known in the [[Arab world]] as ''karauya'', and cultivated in [[Morocco]].<ref name="pickersgill" />


The plant prefers warm, sunny locations and well-drained [[soil]] rich in organic matter. <ref>{{Cite web |title=Fragrant and Beautiful Herbs for Your Sunny Garden |url=https://www.thespruce.com/best-herbs-that-grow-in-full-sun-4690654 |access-date=2022-06-01 |website=The Spruce |language=en}}</ref> In warmer regions, it is planted in the winter as an annual. In temperate climates, it is planted as a summer annual or biennial.<ref name=ncsu/>
== Uses ==
⚫
[[Image:Kümmel 2012-07-08-9523.jpg|thumb|Caraway fruits]]


⚫
It is widely established as a cultivated plant. The Netherlands, Poland and Germany are the top caraway producers.<ref>{{cite book |last=Peter |first=K.V. |title=Handbook of herbs and spices Volume 2|date=2012|page=229}}</ref> [[Finland]] supplies about 28% (2011) of the world's caraway production from some 1500 farms, the high output occurring possibly from its favorable climate and latitudes, which ensure long summer hours of sunlight.<ref>{{cite web|url=http://www.goodnewsfinland.com/archive/news/finland-a-global-leader-in-caraway-exports/ |access-date=April 19, 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140419231931/http://www.goodnewsfinland.com/archive/news/finland-a-global-leader-in-caraway-exports/ |title=Finland a Global Leader in Caraway Exports|publisher=FinnFacts|date=22 April 2013|archive-date=April 19, 2014 }}</ref>
⚫
The fruits, usually used whole, have a pungent, [[anise]]-like flavor and aroma that comes from essential oils, mostly [[carvone]], [[limonene]],<ref>{{cite web|url=https://www.aromaticscience.com/chemical-composition-and-antiulcerogenic-activity-of-the-volatile-oil-from-carum-carvi/ |archive-url=https://archive.today/20140304040850/https://www.aromaticscience.com/chemical-composition-and-antiulcerogenic-activity-of-the-volatile-oil-from-carum-carvi/ |url-status=dead |archive-date=2014-03-04 |title=Chemical Composition and Antiulcerogenic Activity of the Volatile Oil from ''Carum Carvi'' }}</ref> and [[anethole]].<ref>{{cite journal|title=Toxic compounds in essential oils of coriander, caraway and basil active against stored rice pests|author1=María D. López |author2=María J. Jordán |author3=María J. Pascual-Villalobo | doi = 10.1016/j.jspr.2008.02.005 | journal = Journal of Stored Products Research | volume= 44 | issue = 3 | date =2008 | pages =273–278}}</ref> Caraway is used as a [[spice]] in [[bread]]s, especially [[rye bread]].<ref name=rodale>[https://books.google.com/books/about/Rodale_s_Illustrated_Encyclopedia_of_Her.html?id=htGD3Y7WNxwC Rodale's Illustrated Encyclopedia of Herbs]</ref> In the United States, the most common use of caraway is whole as an addition to rye bread – often called ''seeded rye'' or ''Jewish rye'' bread, where the recipe itself owes to [[East Slavs|East Slavic]] [[coriander]] and caraway flavoured rye bread (see [[Borodinsky bread]]). Caraway fruits are frequently used in [[Irish soda bread]], along with raisins and currants.


==Nutrition==
⚫
Caraway is also used in [[desserts]], [[liquor]]s, [[casserole]]s, and other foods. Its leaves can be added to salads, stews, and soups, and are sometimes consumed as herbs, either raw, dried, or cooked, similar to [[parsley]].<ref name=aboutdotcom/> The root is consumed as a winter [[root vegetable]] in some places, similar to [[parsnips]].<ref name=aboutdotcom/><ref name=rodale/>
⚫
Caraway seeds are 10% water, 50% [[carbohydrate]]s, 20% [[protein (nutrition)|protein]], and 15% [[fat]] (table). In a {{convert|100|g}} reference amount, caraway seeds are a rich source (20% or more of the [[Daily Value]], DV) of [[protein (nutrient)|protein]], [[B vitamins]] (24–33% DV), [[vitamin C]] (25% DV), and several [[dietary minerals]], especially [[iron]] (125% DV), [[phosphorus]] (81% DV), and [[zinc]] (58% DV) (table).


== Phytochemicals ==
Caraway fruits are found in diverse [[European cuisine]]s and dishes, for example [[sauerkraut]], and the [[United Kingdom]]'s [[caraway seed cake]].
⚫
When [[mill (grinding)|ground]], caraway seeds yield up to 7.5% of [[volatile oil]], mostly [[Carvone|D-carvone]], and 15% fixed oil of which the major [[fatty acids]] are [[oleic acid|oleic]], [[linoleic acid|linoleic]], [[Petroselinic acid|petroselinic]], and [[palmitic acid|palmitic]] acids.<ref name="peter">{{cite book |editor-last=Peter |editor-first=K.V. |title=Handbook of Herbs and Spices, Volume 2|isbn=978-0-85709-039-3|date=2012|page=226|publisher=Woodhead Publishing Limited}}</ref>
⚫
In [[Austrian cuisine]] it is used to season beef and, in [[German cuisine]], pork. In [[Hungarian cuisine]] it is added to [[goulash]], and in [[Norwegian cuisine]] and [[Swedish cuisine]] it is used for making caraway black bread.<ref name=rodale/>


⚫
[[Phytochemical]]s identified in caraway seed oil include [[thymol]], [[o-cymene]], [[terpinene|γ‑terpinene]], trimethylene dichloride, [[β-pinene]], 2-(1-cyclohexenyl), [[cyclohexanone]], [[β-phellandrene]], [[3-carene]], [[Thujene|α-thujene]], and [[linalool]].<ref name=peter/>
Caraway oil is used to for the production of [[Kümmel (liqueur)|Kümmel]] liquor in Germany and Russia, Scandinavian [[akvavit]], Icelandic [[brennivín]].<ref name=rodale/>


⚫
== Uses ==
In [[Middle Eastern cuisine]], caraway pudding, called ''[[meghli]]'', is a popular dessert during [[Ramadan]].{{cn|date=March 2022}} Caraway is also added to flavor ''[[harissa]]'', a North African [[chili pepper]] paste.{{cn|date=March 2022}}
{{Cookbook}}{{more references|section|date=September 2023}}
⚫
The fruits, usually used whole, have a pungent, [[anise]]-like flavor and aroma that comes from essential oils, mostly [[carvone]], [[limonene]], and [[anethole]].<ref>{{cite journal|title=Toxic compounds in essential oils of coriander, caraway and basil active against stored rice pests|author1=María D. López |author2=María J. Jordán |author3=María J. Pascual-Villalobo | doi = 10.1016/j.jspr.2008.02.005 | journal = Journal of Stored Products Research | volume= 44 | issue = 3 | date =2008 | pages =273–278}}</ref> Caraway is used as a [[spice]] in [[bread]]s, especially [[rye bread]].<ref name=rodale>[https://books.google.com/books/about/Rodale_s_Illustrated_Encyclopedia_of_Her.html?id=htGD3Y7WNxwC Rodale's Illustrated Encyclopedia of Herbs]</ref> A common use of caraway is whole as an addition to rye bread – often called ''seeded rye'' or [[Jewish rye bread]] (see [[Borodinsky bread]]). Caraway seeds are often used in [[Irish soda bread]] and other baked goods.


⚫
Caraway may be used in [[desserts]], [[liquor]]s, [[casserole]]s, and other foods. Its leaves can be added to salads, stews, and soups, and are sometimes consumed as herbs, either raw, dried, or cooked, similar to [[parsley]]. The root is consumed as a winter [[root vegetable]] in some places, similar to [[parsnips]].<ref name=rodale/>
⚫
== Cultivation ==
⚫
Caraway is distributed through most of Europe, with the exception of the Mediterranean region. The only species that is cultivated is ''Carum carvi,'' its fruits being used in many ways in cooking and its essential oils in the preparation of certain medicines and liqueurs.<ref>{{Cite book|title=Wild Flowers|last=Tomanová|first=Eliška|publisher=Aventinum Nakladatelství|year=1998|isbn=978-1-84067-046-2|location=Prague, Czech Republic|pages=113}}</ref> All other European species of ''Carum'' generally have smaller fruits; some grow on rocks in the mountains, chiefly in the Balkans, Italian Alps and Apennines.{{Citation needed|date=June 2021}}


⚫
Caraway fruits are found in diverse [[European cuisine]]s and dishes, for example [[sauerkraut]], and the [[United Kingdom]]'s [[caraway seed cake]]. In [[Austrian cuisine]], it is used to season beef and, in [[German cuisine]], pork. In [[Hungarian cuisine]], it is added to [[goulash]], and in [[Norwegian cuisine]] and [[Swedish cuisine]], it is used for making caraway black bread.<ref name=rodale/>
The plant prefers warm, sunny locations and well-drained [[soil]] rich in organic matter. In warmer regions, it is planted in the winter as an annual. In temperate climates, it is planted as a summer annual or biennial. However, a [[polyploid]] variant (with four haploid sets=4n) of this plant was found to be [[perennial]].{{Citation needed|date=June 2021}}


Caraway oil is used to for the production of [[Kümmel (liqueur)|Kümmel]] liquor in Germany and Russia, Scandinavian [[akvavit]], and Icelandic [[brennivín]].<ref name=rodale/> Caraway can be infused in a variety of cheeses, such as [[havarti]] and [[bondost]] to add flavor. In [[Latvian cuisine]], whole caraway seeds are added to the [[Jāņi cheese|Jāņi sour milk cheese]]. In [[Oxford]], where the plant appeared to have become naturalised in a meadow, the seeds were formerly offered on a tray by publicans to people who wished to disguise the odour of their drinker's breath.<ref>Mabey R. 1996. ''Flora Britannica''. Sinclair-Stevenson {{ISBN|1-85-619377-2}}</ref>
⚫
It is widely established as a cultivated plant. The Netherlands, Poland and Germany are the top caraway producers.<ref>{{cite book |last=Peter |first=K.V. |title=Handbook of herbs and spices Volume 2|date=2012|page=229}}</ref> [[Finland]] supplies about 28% (2011) of the world's caraway production from some 1500 farms, the high output occurring possibly from its favorable climate and latitudes, which ensure long summer hours of sunlight.<ref>{{cite web|url=http://www.goodnewsfinland.com/archive/news/finland-a-global-leader-in-caraway-exports/ |access-date=April 19, 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140419231931/http://www.goodnewsfinland.com/archive/news/finland-a-global-leader-in-caraway-exports/ |title=Finland a Global Leader in Caraway Exports|publisher=FinnFacts|date=22 April 2013|archive-date=April 19, 2014 }}</ref>


== References ==
== References ==

Latest revision as of 06:05, 25 October 2024

Not to be confused with Karavay.
For other uses, see Caraway (disambiguation).

Caraway
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Apiales
Family: Apiaceae
Genus: Carum
Species:
C. carvi
Binomial name
Carum carvi

Caraway, also known as meridian fennel and Persian cumin (Carum carvi), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa.[1][2]

Caraway fruits, informally called "seeds"
Caraway seeds
Nutritional value per 100 g (3.5 oz)
Energy1,390 kJ (330 kcal)
49.90 g
Sugars0.64 g
Dietary fiber38.0 g
14.59 g
Saturated0.620 g
Monounsaturated7.125 g
Polyunsaturated3.272 g
19.77 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
2%
18 μg
Thiamine (B1)
32%
0.383 mg
Riboflavin (B2)
29%
0.379 mg
Niacin (B3)
23%
3.606 mg
Vitamin B6
21%
0.360 mg
Folate (B9)
3%
10 μg
Vitamin C
23%
21.0 mg
Vitamin E
17%
2.5 mg
Vitamin K
0%
0 μg
MineralsQuantity
%DV†
Calcium
53%
689 mg
Iron
90%
16.23 mg
Magnesium
61%
258 mg
Phosphorus
45%
568 mg
Potassium
45%
1351 mg
Sodium
1%
17 mg
Zinc
50%
5.5 mg
Other constituentsQuantity
Water9.87 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation from the National Academies.[4]

Etymology

[edit]

The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin cuminum (cumin), the Greek karon (again, cumin), which was adapted into Latin as carum (now meaning caraway), and the Sanskrit karavi, sometimes translated as "caraway", but other times understood to mean "fennel".[5] English use of the term caraway dates to at least 1440, possibly having Arabic origin.[5][6]

Description

[edit]

The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm (8–12 in) stems. The main flower stem is 30–60 cm (12–24 in) tall, with small white or pink flowers in compound umbels composed of 5–16 unequal rays 1–6 cm (0.4–2.4 in) long. Caraway fruits, informally called seeds, are smooth, crescent-shaped, laterally compressed achenes, around 3 mm (1⁄8 in) long, with five pale ridges and a distinctive pleasant smell when crushed.[7] It flowers in June and July.[7]

History

[edit]

Caraway was mentioned by the early Greek botanist Pedanius Dioscorides as a herb and tonic.[citation needed] It was later mentioned in the Roman Apicius as an ingredient in recipes.[8] Caraway was known in the Arab world as karawiya, and cultivated in Morocco.[8]

Cultivation

[edit]

The only species that is cultivated is Carum carvi, its fruits being used in many ways in cooking and in the preparation of medicinal products and liqueurs.[9]

The plant prefers warm, sunny locations and well-drained soil rich in organic matter. [10] In warmer regions, it is planted in the winter as an annual. In temperate climates, it is planted as a summer annual or biennial.[1]

It is widely established as a cultivated plant. The Netherlands, Poland and Germany are the top caraway producers.[11] Finland supplies about 28% (2011) of the world's caraway production from some 1500 farms, the high output occurring possibly from its favorable climate and latitudes, which ensure long summer hours of sunlight.[12]

Nutrition

[edit]

Caraway seeds are 10% water, 50% carbohydrates, 20% protein, and 15% fat (table). In a 100 grams (3.5 oz) reference amount, caraway seeds are a rich source (20% or more of the Daily Value, DV) of protein, B vitamins (24–33% DV), vitamin C (25% DV), and several dietary minerals, especially iron (125% DV), phosphorus (81% DV), and zinc (58% DV) (table).

Phytochemicals

[edit]

When ground, caraway seeds yield up to 7.5% of volatile oil, mostly D-carvone, and 15% fixed oil of which the major fatty acids are oleic, linoleic, petroselinic, and palmitic acids.[13]

Phytochemicals identified in caraway seed oil include thymol, o-cymene, γ‑terpinene, trimethylene dichloride, β-pinene, 2-(1-cyclohexenyl), cyclohexanone, β-phellandrene, 3-carene, α-thujene, and linalool.[13]

Uses

[edit]
Wikibooks Cookbook has a recipe/module on

The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone, limonene, and anethole.[14] Caraway is used as a spice in breads, especially rye bread.[15] A common use of caraway is whole as an addition to rye bread – often called seeded rye or Jewish rye bread (see Borodinsky bread). Caraway seeds are often used in Irish soda bread and other baked goods.

Caraway may be used in desserts, liquors, casseroles, and other foods. Its leaves can be added to salads, stews, and soups, and are sometimes consumed as herbs, either raw, dried, or cooked, similar to parsley. The root is consumed as a winter root vegetable in some places, similar to parsnips.[15]

Caraway fruits are found in diverse European cuisines and dishes, for example sauerkraut, and the United Kingdom's caraway seed cake. In Austrian cuisine, it is used to season beef and, in German cuisine, pork. In Hungarian cuisine, it is added to goulash, and in Norwegian cuisine and Swedish cuisine, it is used for making caraway black bread.[15]

Caraway oil is used to for the production of Kümmel liquor in Germany and Russia, Scandinavian akvavit, and Icelandic brennivín.[15] Caraway can be infused in a variety of cheeses, such as havarti and bondost to add flavor. In Latvian cuisine, whole caraway seeds are added to the Jāņi sour milk cheese. In Oxford, where the plant appeared to have become naturalised in a meadow, the seeds were formerly offered on a tray by publicans to people who wished to disguise the odour of their drinker's breath.[16]

References

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  1. ^ a b "North Carolina State Extension Gardener Plant Toolbox: Carum Carvi". North Carolina State University.
  2. ^ "Caraway". Word Crops Database. Retrieved February 16, 2016.
  3. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on March 27, 2024. Retrieved March 28, 2024.
  4. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved December 5, 2024.
  5. ^ a b Katzer's Spice Pages: Caraway Caraway (Carum carvi L.)
  6. ^ Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 1891 Words of Arabic Origin
  7. ^ a b Tutin TG. 1980. Umbellifers of the British Isles. BSBI Handbook No. 2. ISBN 0-90-115802-X
  8. ^ a b Pickersgill, Barbara (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 157. ISBN 0415927463.
  9. ^ Tomanová, Eliška (1998). Wild Flowers. Prague, Czech Republic: Aventinum Nakladatelství. p. 113. ISBN 978-1-84067-046-2.
  10. ^ "Fragrant and Beautiful Herbs for Your Sunny Garden". The Spruce. Retrieved June 1, 2022.
  11. ^ Peter, K.V. (2012). Handbook of herbs and spices Volume 2. p. 229.
  12. ^ "Finland a Global Leader in Caraway Exports". FinnFacts. April 22, 2013. Archived from the original on April 19, 2014. Retrieved April 19, 2014.
  13. ^ a b Peter, K.V., ed. (2012). Handbook of Herbs and Spices, Volume 2. Woodhead Publishing Limited. p. 226. ISBN 978-0-85709-039-3.
  14. ^ María D. López; María J. Jordán; María J. Pascual-Villalobo (2008). "Toxic compounds in essential oils of coriander, caraway and basil active against stored rice pests". Journal of Stored Products Research. 44 (3): 273–278. doi:10.1016/j.jspr.2008.02.005.
  15. ^ a b c d Rodale's Illustrated Encyclopedia of Herbs
  16. ^ Mabey R. 1996. Flora Britannica. Sinclair-Stevenson ISBN 1-85-619377-2
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