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".[5] English use of the term caraway dates to at least 1440, possibly having Arabic origin.[5][6]
The plant is similar in appearance to other members of thecarrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm (8–12 in) stems. The mainflower stem is 30–60 cm (12–24 in) tall, with small white or pink flowers in compoundumbels composed of 5–16 unequal rays 1–6 cm (0.4–2.4 in) long. Carawayfruits, informally calledseeds, are smooth,crescent-shaped, laterally compressedachenes, around 3 mm (1⁄8 in) long, with five pale ridges and a distinctive pleasant smell when crushed.[7] It flowers in June and July.[7]
The only species that is cultivated isCarum carvi, its fruits being used in many ways in cooking and in the preparation of traditional medicine products and liqueurs.[9]
The plant prefers warm, sunny locations and well-drainedsoil rich in organic matter.[10] In warmer regions, it is planted in the winter as an annual. In temperate climates, it is planted as a summer annual or biennial.[1]
It is widely established as a cultivated plant. The Netherlands, Poland and Germany are the top caraway producers.[11]Finland supplies 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.[12]
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 vegetable in some places, similar toparsnips.[15]
Caraway oil is used to for the production ofKümmel liquor in Germany and Russia, Scandinavianakvavit, and Icelandicbrennivín.[15] Caraway can be infused in a variety of cheeses, such ashavarti andbondost to 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.[16]
^abPeter, K.V., ed. (2012).Handbook of Herbs and Spices, Volume 2. Woodhead Publishing Limited. p. 226.ISBN978-0-85709-039-3.
^María D. López; María J. Jordán; María J. Pascual-Villalobo (2008). "Toxic compounds in essential oils of coriander, caraway and basil active against stored rice pests".Journal of Stored Products Research.44 (3):273–278.doi:10.1016/j.jspr.2008.02.005.
