Caraway
(Carum carvi)
Description
Caraway belongs to the same family as parsley. The biennial plant develops just one umbel of flowers in its first year, then, in the second year forms smooth stems approximately 1.2 m long, each with an umbel of white flowers and dark brown, ribbed fruits (usually mistakenly called “seeds”). These fruits have a bittersweet taste which somewhat resembles anise, but with a sharper undertone. The seeds are sold both whole and ground, and are often confused with cumin seeds.
Origin
Caraway comes from Central Asia and Europe, where the Netherlands is the biggest producer. Use of caraway seeds was known in the Netherlands before other regions.
In England, caraway has been used in cake and bread since the 14th century. A recipe from the 17th century by John Parkinson has been preserved in which caraway coated in sugar and served with fruit is recommended as a digestive.
Did you know?
In times gone by, caraway was used against witchcraft, because it was believed that something containing caraway could not be stolen. Doves were therefore fed with caraway to ensure that they came back, and women put caraway in their husbands' trousers pockets to prevent their hearts from being stolen by another woman.
Medicinal properties have been assigned to caraway since the first century AD. Greek doctors prescribed it to girls who were very pale, while today chewing on caraway seeds is recommended as a remedy for flatulence, stomach cramps and menstruation cramps.
Quality
Good quality caraway seeds are brown in colour, have an elongated crescent shape and are ribbed. Caraway can be kept in a cool dark place for up to six months.
Uses
Rye bread gets its characteristic flavour from caraway. But besides in rye bread, caraway can also be used in cheese, meat, cake and liqueur. In the Mediterranean region, caraway is used in cabbage dishes served with roasted apples. In Australia, it is added to mashed potato. The oil from the seeds is used for perfume, soap, mouthwash and a liqueur called “kummel”.