Caraway Seed

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COMMON NAME

Standardized: caraway
Other: krishna jiraka

BOTANICAL NAME

Carum carvi L.
Plant Family: Apiaceae

OVERVIEW

The warming and aromatic “seeds” of the caraway plant are used to give a distinctive flavor to rye bread, cabbage, soups, pickles, teas, liqueurs, and spirits. Caraway is said to have been used in Europe longer than any other condiment. A more aromatic and bitter alternative to cumin, caraway is key to Indian, Dutch, German, Russian, and Scandinavian cooking. Although it has an affinity to cooked cabbage and coleslaw, a little ground caraway added at the end of cooking (to avoid bitterness) will add a pleasant and unexpected taste to both sweets and savories.

PARTS USED

Each “seed” is half of a caraway fruit. The dried fruits are used whole or ground in cooking and herbal medicine.

TYPICAL PREPARATIONS

Usually as a tea, but also in infusions, tinctures, encapsulations and as a seasoning.

PRECAUTIONS

Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.