What is caraway seeds?

Here's some information about caraway seeds:

Caraway seeds, often mistaken for seeds, are actually the dried fruit of the Carum carvi plant, a member of the parsley family. They are native to Europe and Western Asia and have been used for culinary and medicinal purposes for centuries.

• Flavor Profile: The seeds have a distinctive, pungent flavor with a slightly bitter, earthy taste and hints of anise and licorice. This unique flavor comes from compounds like carvone and limonene. You can read more about the general flavor profile here: https://www.wikiwhat.page/kavramlar/Flavor%20Profile

• Culinary Uses: Caraway seeds are widely used in cooking, especially in European cuisines. They are commonly added to:

  • Breads (particularly rye bread)
  • Cheeses (like Munster cheese)
  • Cabbage dishes (like sauerkraut and coleslaw)
  • Meat dishes (such as sausages and stews)
  • Vegetable dishes (often paired with potatoes or root vegetables)
  • Liquors (such as kümmel)

  You can see some of their uses in different dishes here: https://www.wikiwhat.page/kavramlar/Culinary%20Uses

• Medicinal Uses: Historically, caraway seeds have been used in traditional medicine for various ailments, including digestive issues, bloating, and colic. They are believed to have carminative properties (reducing flatulence). Further information on medicinal purposes can be found here: https://www.wikiwhat.page/kavramlar/Medicinal%20Uses

• Forms: Caraway is commonly found as whole seeds but can also be purchased ground into a powder. Caraway oil, extracted from the seeds, is also available.

• Storage: Store caraway seeds in an airtight container in a cool, dark, and dry place to maintain their flavor and potency.

• Possible Allergies: Caraway is in the Apiaceae family, which includes celery, parsley, carrot and dill. Those with allergic reactions to other family members may experience a reaction to caraway. https://www.wikiwhat.page/kavramlar/Allergies