Caraway

Not to be confused withKaravay.

For other uses, seeCaraway (disambiguation).

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

Caraway,also known asmeridian fennelandPersian cumin(Carum carvi), is abiennial plantin thefamilyApiaceae,native to western Asia, Europe, and North Africa.

Carawayfruits,informally called "seeds"

Caraway seeds

Nutritional value per 100 g (3.5 oz)
Energy	1,390 kJ (330 kcal)
Carbohydrates	49.90 g
Sugars	0.64 g
Dietary fiber	38.0 g
Fat	14.59 g
Saturated	0.620 g
Monounsaturated	7.125 g
Polyunsaturated	3.272 g
Protein	19.77 g
Vitamins and minerals Vitamins Quantity %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 Minerals Quantity %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 constituents	Quantity
Water	9.87 g
Link to USDA Database entry
†Percentages estimated usingUS recommendationsfor adults,except for potassium, which is estimated based on expert recommendation fromthe National Academies.

Etymology

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

Description

The plant is similar in appearance to other members of thecarrotfamily, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm (8–12 in) stems. The mainflowerstem is 30–60 cm (12–24 in) tall, with small white or pink flowers in compoundumbelscomposed of 5–16 unequal rays 1–6 cm (0.4–2.4 in) long. Carawayfruits,informally calledseeds,are smooth,crescent-shaped, laterally compressedachenes,around3 mm (1⁄8in) long, with five pale ridges and a distinctive pleasant smell when crushed.It flowers in June and July.

History

Caraway was mentioned by theearly Greek botanistPedanius Dioscoridesas a herb and tonic.It was later mentioned in the RomanApiciusas an ingredient in recipes.Caraway was known in theArab worldaskarawiya,and cultivated inMorocco.

Cultivation

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

The plant prefers warm, sunny locations and well-drainedsoilrich 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.

It is widely established as a cultivated plant. The Netherlands, Poland and Germany are the top caraway producers.Finlandsupplies 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.

Nutrition

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 theDaily Value,DV) ofprotein,B vitamins(24–33% DV),vitamin C(25% DV), and severaldietary minerals,especiallyiron(125% DV),phosphorus(81% DV), andzinc(58% DV) (table).

Phytochemicals

Whenground,caraway seeds yield up to 7.5% ofvolatile oil,mostlyD-carvone,and 15% fixed oil of which the majorfatty acidsareoleic,linoleic,petroselinic,andpalmiticacids.

Phytochemicalsidentified in caraway seed oil includethymol,o-cymene,γ‑terpinene,trimethylene dichloride,β-pinene,2-(1-cyclohexenyl),cyclohexanone,β-phellandrene,3-carene,α-thujene,andlinalool.

Uses

The fruits, usually used whole, have a pungent,anise-like flavor and aroma that comes from essential oils, mostlycarvone,limonene,andanethole.Caraway is used as aspiceinbreads,especiallyrye bread.A common use of caraway is whole as an addition to rye bread – often calledseeded ryeorJewish rye bread(seeBorodinsky bread). Caraway seeds are often used inIrish soda breadand other baked goods.

Caraway may be used indesserts,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 toparsley.The root is consumed as a winterroot vegetablein some places, similar toparsnips.

Caraway fruits are found in diverseEuropean cuisinesand dishes, for examplesauerkraut,and theUnited Kingdom'scaraway seed cake.InAustrian cuisine,it is used to season beef and, inGerman cuisine,pork. InHungarian cuisine,it is added togoulash,and inNorwegian cuisineandSwedish cuisine,it is used for making caraway black bread.

Caraway oil is used to for the production ofKümmelliquor in Germany and Russia, Scandinavianakvavit,and Icelandicbrennivín.Caraway can be infused in a variety of cheeses, such ashavartiandbondostto add flavor. InLatvian cuisine,whole caraway seeds are added to theJāņi sour milk cheese.InOxford,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.

External links

• Chisholm, Hugh,ed. (1911)."Caraway".Encyclopædia Britannica.Vol. 5 (11th ed.). Cambridge University Press. p. 303.