Caraway

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Caraway, also known as meridian fennel and Persian cumin (Carum carvi), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa.<ref name="ncsu">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="World Crops Database">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

File:Kümmel 2012-07-08-9523.jpg

Caraway fruits, informally called "seeds"

Etymology

The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin {{#invoke:Lang|lang}} (cumin), the Greek karon (again, cumin), which was adapted into Latin as {{#invoke:Lang|lang}} (now meaning caraway), and the Sanskrit karavi, sometimes translated as "caraway", but other times understood to mean "fennel".<ref name=katzer>Katzer's Spice Pages: Caraway Caraway (Carum carvi L.)</ref> English use of the term caraway dates to at least 1440, possibly having Arabic origin.<ref name="katzer"/><ref name=Skeat>Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 1891 Words of Arabic Origin</ref>

Description

The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on Template:Convert stems. The main flower stem is Template:Convert tall, with small white or pink flowers in compound umbels composed of 5–16 unequal rays Template:Cvt long. Caraway fruits, informally called seeds, are smooth, crescent-shaped, laterally compressed achenes, around Template:Convert long, with five pale ridges and a distinctive pleasant smell when crushed.<ref name = "Tutin">Tutin TG. 1980. Umbellifers of the British Isles. BSBI Handbook No. 2. Template:ISBN </ref> It flowers in June and July.<ref name = "Tutin"/>

History

Caraway was mentioned by the early Greek botanist Pedanius Dioscorides as a herb and tonic.Template:Citation needed It was later mentioned in the Roman Apicius as an ingredient in recipes.<ref name="pickersgill">Template:Cite book</ref> Caraway was known in the Arab world as karawiya, and cultivated in Morocco.<ref name="pickersgill" />

Cultivation

The only species that is cultivated is Carum carvi, its fruits being used in many ways in cooking and in the preparation of medicinal products and liqueurs.<ref>Template:Cite book</ref>

The plant prefers warm, sunny locations and well-drained soil rich in organic matter. <ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In warmer regions, it is planted in the winter as an annual. In temperate climates, it is planted as a summer annual or biennial.<ref name=ncsu/>

It is widely established as a cultivated plant. The Netherlands, Poland and Germany are the top caraway producers.<ref>Template:Cite book</ref> 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Nutrition

Caraway seeds are 10% water, 50% carbohydrates, 20% protein, and 15% fat (table). In a Template:Convert reference amount, caraway seeds are a rich source (20% or more of the Daily Value, DV) of protein, B vitamins (24–33% DV), vitamin C (25% DV), and several dietary minerals, especially iron (125% DV), phosphorus (81% DV), and zinc (58% DV) (table).

Phytochemicals

When ground, caraway seeds yield up to 7.5% of volatile oil, mostly S-carvone, and 15% fixed oil of which the major fatty acids are oleic, linoleic, petroselinic, and palmitic acids.<ref name="peter">Template:Cite book</ref>

Phytochemicals identified 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.<ref name=peter/>

Uses

Template:Sister projectTemplate:More references The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone, limonene, and anethole.<ref>Template:Cite journal</ref> Caraway is used as a spice in breads, especially rye bread.<ref name=rodale>Rodale's Illustrated Encyclopedia of Herbs</ref> A common use of caraway is whole as an addition to rye bread – often called seeded rye or Jewish 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 can be added to salads, stews, and soups, and are sometimes consumed as herbs, either raw, dried, or cooked, similar to parsley. The root is consumed as a winter root vegetable in some places, similar to parsnips.<ref name=rodale/>

Caraway fruits are found in diverse European cuisines and dishes, for example sauerkraut, and the United Kingdom's caraway seed cake. In Austrian cuisine, it is used to season beef and, in German cuisine, pork. In Hungarian cuisine, it is added to goulash, and in Norwegian cuisine and Swedish cuisine, it is used for making caraway black bread.<ref name=rodale/>

Caraway oil is used to for the production of Kümmel liquor in Germany and Russia, Scandinavian akvavit, and Icelandic brennivín.<ref name=rodale/> Caraway can be infused in a variety of cheeses, such as havarti and bondost to add flavor. In Latvian cuisine, whole caraway seeds are added to the Jāņi sour milk cheese. In Oxford, 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.<ref>Mabey R. 1996. Flora Britannica. Sinclair-Stevenson Template:ISBN</ref>

External links

• Template:Cite EB1911