all about spices and herbs

Synonyms: Carvi, alcaravia, kummel
Forms of use: seeds, dried, whole or ground
Origin: Caraway is one of the oldest European spices. Dishes were seasoned with caraway already in Neolithic times. It grows wild in Europe, North Africa, western Asia and India. Today it is cultivated mainly in the Nederlands, Poland and Hungary.
Aroma: Caraway is spicy, aromatic and slightly hot like lemon.
Use: Caraway is best alone and can rarely be combined with other spices. It is used to season cabbage potages as well as cabbage rolls. It goes well with nutritious, stewed dishes like lamb, pork, goose and baked potatoes. Piquant breads, such as gingerbread, are also seasoned with caraway.
Buying/storing: Seeds are available in almost every grocery whole or ground. Keep them in a closed container in a dry, dark place. Caraway loses its aroma very gradually and will keep for a long time if stored properly.
Remarks: Caraway is a biennial plant. It resembles beet plants in the first year, grows to 3 feet in height during the second year and blossoms in white umbels. The blooms change into seed, which are eventually cut, thrashed and dried. Caraway contains many essential oils, carvon and limonene, which are responsible for its distinctive taste.
Related species: Caraway is closely related to cumin. Caraway is considered a northern spice and cumin is a spice of the south. Generally speaking, the distinction holds true. However, caraway is often used in Indian cuisine as well.
Mythology: People in the Middle Ages believed that caraway seed could chase away ghosts and demons.
Medicinal use: Caraway is an old spice. It promotes digestion and is used to cure flatulence. Mix 2 teaspoons caraway with 1 cup of water. Steep caraway in hot water in a covered cup for about 5 minutes and strain. Drink2-3 cups after eating every day. Drinking tea prepared from equal parts of caraway, fennel, anis and dried nettle can stimulate lactation.

Did you know……?
People in northern germany have a liquor called ‘kummel’distilled from grain and only the essential oil contained in the caraway seeds is added to it.

TIPS FOR COOKING:
Young caraway leaves can also be eaten. They go well with nutritious salads and their appearance, but not taste, is slightly reminiscent of parsley. Whole caraway seeds should be crushed in a mortar to fully develop their aroma.