Caraway, also called carroway, meridian fennel, and Persian cumin, refers to the plant Carum carvi. Caraway fruits, commonly called seeds, are frequently used as a spice. They are one of the most common spices of German-speaking countries. Caraway is often confused with cumin, and both belong to the same family of spices.
Characteristics[edit | edit source]
All parts of the caraway plant are edible. The leaves are delicate and green with an aromatic and bitter flavor. The roots are similar to carrots and parsnips. They have a light yellow color and a mild flavor. Caraway seeds are the dried fruits of the plant, and they may be confused with the closely-related fennel and cumin seeds. They are aromatic, containing carvone, limonene, and anethole, with a flavor of anise and pepper.
Storage[edit | edit source]
The young leaves should be stored in the fridge after picking and washed before use. The roots can be stored like potatoes in a cool, dry place and peeled before use. They seeds should be stored dry in an airtight container. They should not be exposed to moisture.
Uses[edit | edit source]
All parts of the caraway plant are edible, including the leaves, roots, and seeds.
Leaves[edit | edit source]
Caraway leaves are aromatic and can be used like parsley as an herb. They go well in salads and can also be used in cooking or as a garnish.
Roots[edit | edit source]
The roots can be cooked much like any other root vegetable. Once peeled, they can be roasted, boiled, and/or incorporated into soups and stews.
Seeds[edit | edit source]
Caraway seeds are extremely aromatic and used as a spice in cooking and baking. They flavor many dishes, including curries, stews, liqueurs, breads, vegetables, and more. One common and well-known caraway-containing food is rye bread. Caraway can sometimes be substituted by other spices in the same family like cumin, coriander, aniseed, fennel seed, and dill seed.
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