Caraway

Carum carvi L.

Origin / Harvest:

• Canada / September-October
• Eastern Europe / September-October
• Egypt / September-October
• Netherlands / September-October

Description & History

Caraway seed is the dried fruit of the white flowering annual or biennial from the parsley family. The aroma from the seeds is very spicy, sweet, and slightly minty, with a penetrating aroma resembling anise or eucalyptus.

Caraway seeds have been found in 5000 year–old debris left by primitive lake inhabitants of Switzerland. The word caraway originated in a former province of Asia Minor called Caria. Caraway has long been renowned for its medicinal properties. In ancient times, the seeds were used to mask the breath. Dioscorides, the ancient Greek physician, prescribed caraway seeds for stomach ailments. Julius Caesar ate a form of bread called Chara which was made from milk and caraway seeds. In other cultures, caraway took on more mystical proportions. German parents placed the seeds under a child's crib to protect the child from witchcraft. Egyptians buried their dead with it.

Uses

In more modern times, caraway has become a specialty ingredient and topping in baked goods. The robust aroma and flavor imparted by this seed adds a wonderful spice and depth to savory breads and crackers in particular. Caraway is frequently used to season meats, casseroles, and cheese. In addition to food products, the oil produced from crushed caraway seed can be used as a fragrance component in soaps, lotions, and perfumes.

Ground caraway can more readily be sprinkled as a seasoning in a variety dishes. This format also allows for smoother inclusion into mixes and recipes where the whole seed may not be desirable.

Nutrition

Caraway seeds are a good source of dietary fiber, calcium, iron, magnesium, phosphorus, zinc, manganese and vitamin C.

Whole Caraway