Encyclopædia Britannica. Vol. 5 (11th Ed.)

The etymology of "caraway" is unclear. Caraway has been referred to as by many names in numerous regions, with names deriving from the Latin cuminum (cumin), the Greek karon (once more, cumin), which was tailored into Latin as carum (now that means caraway), and the Sanskrit karavi, generally translated as "caraway", however different occasions understood to mean "fennel". English use of the time period caraway dates to not less than 1440, probably having Arabic origin. The plant is analogous in appearance to different members of the carrot family, with finely divided, feathery leaves with thread-like divisions, rising on 20-30 cm (8-12 in) stems. The principle flower stem is 30-60 cm (12-24 in) tall, with small white or pink flowers in compound umbels composed of 5-sixteen unequal rays 1-6 cm (0.4-2.4 in) lengthy. Caraway fruits, informally called seeds, are clean, crescent-formed, laterally compressed achenes, round 3 mm (1⁄8 in) lengthy, with 5 pale ridges and a distinctive nice scent when crushed.

It flowers in June and July. Caraway was talked about by the early Greek botanist Pedanius Dioscorides as a herb and tonic. It was later talked about in the Roman Apicius as an ingredient in recipes. Caraway was recognized in the Arab world as karawiya, and cultivated in Morocco. The only species that's cultivated is Carum carvi, its fruits being used in many ways in cooking and within the preparation of medicinal merchandise and liqueurs. The plant prefers heat, sunny locations and properly-drained soil wealthy in natural matter. In hotter areas, it's planted within the winter as an annual. In temperate climates, it is planted as a summer annual or biennial. It is extensively established as a cultivated plant. The Netherlands, Poland and Germany are the highest caraway producers. Finland provides about 28% (2011) of the world's caraway production from some 1500 farms, the high output occurring presumably from its favorable local weather and latitudes, which guarantee long summer season hours of sunlight.

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 supply (20% or more of the Daily Value, DV) of protein, B vitamins (24-33% DV), vitamin C (25% DV), and several other dietary minerals, especially iron (125% DV), phosphorus (81% DV), and zinc (58% DV) (desk). When ground, caraway seeds yield up to 7.5% of unstable oil, principally D-carvone, and 15% fastened oil of which the foremost fatty acids are oleic, linoleic, petroselinic, and palmitic acids. Phytochemicals recognized 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. The fruits, often used entire, have a pungent, anise-like flavor and aroma that comes from essential oils, largely carvone, limonene, and anethole. Caraway is used as a spice in breads, particularly rye bread. Within the United States, the commonest use of caraway is complete as an addition to rye bread - often referred to as seeded rye or Jewish rye bread, the place the recipe itself owes to East Slavic coriander and caraway flavoured 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 could be added to salads, stews, and soups, and are typically consumed as herbs, either uncooked, dried, or cooked, similar to parsley. The foundation is consumed as a winter root vegetable in some locations, much like parsnips. Caraway fruits are found in various European cuisines and dishes, for instance sauerkraut, and the United Kingdom's caraway seed cake. In Austrian delicacies it is used to season beef and, in German cuisine, pork. In Hungarian delicacies it is added to goulash, and in Norwegian delicacies and Swedish cuisine it is used for making caraway black bread. In Latvian cuisine complete caraway seeds are added to the Jāņi bitter milk cheese. Caraway oil is used to for the production of Kümmel liquor in Germany and Russia, Scandinavian akvavit, Icelandic brennivín. Caraway can be infused in a wide range of cheeses equivalent to havarti and bondost to add flavor. In Oxford, the place the plant appeared to have turn into naturalised in a meadow, the seeds were formerly supplied on a tray by publicans to people who wished to disguise the odour of their drinker's breath. North Caroline State University. Tutin TG. 1980. Umbellifers of the British Isles. Pickersgill, Barbara (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Tomanová, Eliška (1998). Wild Flowers. Prague, Czech Republic: Aventinum Nakladatelství. Peter, K.V. (2012). Handbook of herbs and spices Volume 2. p. Peter, K.V., ed. (2012). Handbook of Herbs and Spices, Volume 2. Woodhead Publishing Limited. María D. López; María J. Jordán; María J. Pascual-Villalobo (2008). "Toxic compounds in important oils of coriander, caraway and basil energetic against saved rice pests". Journal of Stored Products Research. Mabey R. 1996. Flora Britannica. Chisholm, Hugh, ed. (1911). "Caraway" . Encyclopædia Britannica. Vol. 5 (11th ed.).

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