The name ‘caraway’ has evolved from the Latin carum, and that in turn from Greek and Arabic. English names for the herb are caraway, carwey, carroway and kummel.
Caraway’s most important identifying characteristics is the pungent odor and flavor of the seeds.
The ancient Egyptians used it in medicine and as a flavoring. The herb was widely used in the middle ages. It has been used for centuries in breads and cakes, and with baked fruit, especially roasted apples.
Caraway is still used in cooking and may be best known as an ingredient in rye bread. Caraway’s characteristics seem to combine anise and dill, with a tang and a surprising nuttiness.
Caraway is much respected antispasmodic. It seeds are useful in strengthening the functions of stomach. They relieve flatulence and are useful in flatulent colic, countering any possible adverse effects of medicines.
Caraway is cultivated in Holland, England, Germany, Iceland, Syria, European Russia, and Morocco as well as in gardens the world over.
An analysis of caraway seed shows it to contain appreciable moisture, protein, fat, substantial amount of carbohydrate besides ash, calcium, phosphorus, sodium, potassium iron, thiamine, riboflavin and niacin.
Caraway seeds
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