Also known as: Siya jeera.
In the culinary arts, Caraway seeds are a spice made from the dried fruit of a plant known as Carum carvi. Members of the parsley family, caraway seeds are not technically seeds, but fruits. Caraway seeds are brown in color, are hard and sharp to touch. These seeds have a warm, sweet and slightly peppery aroma. They are also chewed to sweeten the breath. The seeds look very similar to cumin and similar in flavor to aniseed.
Commonly used in:
Caraway is widely used as a spice for culinary
purposes and for flavoring especially rye bread, biscuits, cakes and cheese. It
is also used for seasoning sausages and as medicine to relieve stomach
ailments. Caraway is also used in
liquors, casseroles, and other foods and is an ingredient in sauerkraut, for
example. It is also used to add flavor to cheeses.
Caraway seeds contain appreciable moisture, protein, fat, substantial amount of carbohydrates besides ash, calcium, phosphorus, sodium, potassium, iron, thiamine, riboflavin and niacin. It also contains vitamins C and A. It is beneficial in activating the glands, besides increasing the action of the kidneys. The seeds are also useful in strengthening the functions of stomach. They relieve flatulence and are useful in flatulent colic, countering any possible adverse effects of medicines. For flatulence, a cup of tea made from caraway seeds taken thrice a day, after meals, will give relief. Caraway seed oil is used orally in overcoming bad breath or insipid taste.