Spices - Caraway

Arabic Karawiya
Chinese Yuan sui
Dutch Karwij, Wilde komijn, Romeinse komijn
English Caraway, Wild cumin, Carvies
Esperanto Karvio
French Cumin des prés, Carvi, Grains de carvi
Italian Comino tedesco, Carvi, Caro
Norwegian Karve
Portuguese Alcaravia
Spanish Alcaravea, Carvi
Swedish Kummin

Syrian caraway is one of the strongly aromatic and warm medical plants and its origin is Syrian. Syrian farmers have planted Caraway since a long time ago. It is sowed during December and January and harvested in June. To grow it needs specific environment & conditions.
The most important regions, which grow caraway, are Aleppo, Homs, Hama, and Edlip. Caraway has great importance for Syrian people. They offer caraway on their important occasions. Caraway seed is prepared to be exported to many countries as it has a special taste & flavor, various medical uses & it is used widely in food.
The Arabic scientist Ibn Seena wrote about its medical uses, then the herbalist J. Parkinson notes that the seed is much used within baked fruit, or in breads and cakes, to give them a relish. He also tells us that seeds coated with sugar were served with fruits as a digestive.

Main Constituents
Caraway fruits may contain 3% to 7% essential oil.
The aroma of the oil is mostly dominated by carvone (50% to 85%) and limonene (20% to 30%); the other components carveol, dihydrocarveol, alpha- and beta-pinene, sabinene and perillyl alcohol) are of much minor importance.

Usage all over the world

has a sharp, pleasant, slightly bitter flavor with a sweet undertone. Caraway seed gives rye bread its characteristic flavor, which resembles a blend of dill and anise. Caraway is the spice that gives South German or Austrian dishes, be it meat, vegetable their characteristic flavor. True aficionados use the whole fruits, but even the powder is strongly aromatic. Caraway's aroma does not harmonize with most other spices, but its combination with garlic is effective and popular in Austria and Southern Germany for meat.

is of some importance in the cuisine’s of North Africa, mostly in Tunisia. Several recipes of Tunisian harissa, a fiery paste made of dried chilies, call for caraway, and the same is true on a similar preparation found in Yemen. There is no other plant, however, reaches caraway in its culinary importance.

Greek physician recommended its use as a tonic for "pale girls." and Italians boil chestnuts with caraway seed prior to roasting. It was even mentioned by Shakespeare in his plays.
Because of its uniform shape, consistent color, and oil content, Syrian Caraway considers the best.

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