Caraway

Source: Wikipedia, the free encyclopedia.
Not to be confused with
Karavay
.
For other uses, see Caraway (disambiguation).

Caraway
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Apiales
Family: Apiaceae
Genus: Carum
Species:
C. carvi
Binomial name
Carum carvi

Caraway, also known as meridian fennel and Persian cumin (Carum carvi), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa.[1][2]

Caraway fruits, informally called "seeds"
Caraway seeds
Nutritional value per 100 g (3.5 oz)
Energy1,390 kJ (330 kcal)
49.90 g
Sugars0.64 g
Dietary fiber38.0 g
14.59 g
Saturated0.620 g
Monounsaturated7.125 g
Polyunsaturated3.272 g
19.77 g
Niacin (B3)
23%
3.606 mg
Vitamin B6
21%
0.360 mg
Folate (B9)
3%
10 μg
Vitamin C
23%
21.0 mg
Vitamin E
17%
2.5 mg
Vitamin K
0%
0 μg
MineralsQuantity
%DV†
Calcium
53%
689 mg
Iron
90%
16.23 mg
Magnesium
61%
258 mg
Phosphorus
45%
568 mg
Potassium
45%
1351 mg
Sodium
1%
17 mg
Zinc
50%
5.5 mg
Other constituentsQuantity
Water9.87 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation from the National Academies.[4]

Etymology

The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin cuminum (cumin), the Greek karon (again, cumin), which was adapted into Latin as carum (now meaning caraway), and the Sanskrit karavi, sometimes translated as "caraway", but other times understood to mean "fennel".[5] English use of the term caraway dates to at least 1440, possibly having Arabic origin.[5][6]

Description

The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm (8–12 in) stems. The main flower stem is 30–60 cm (12–24 in) tall, with small white or pink flowers in compound umbels composed of 5–16 unequal rays 1–6 cm (0.4–2.4 in) long. Caraway fruits, informally called seeds, are smooth, crescent-shaped, laterally compressed achenes, around 3 mm (1⁄8 in) long, with five pale ridges and a distinctive pleasant smell when crushed.[7] It flowers in June and July.[7]

History

Caraway was mentioned by the early Greek botanist Pedanius Dioscorides as a herb and tonic.[citation needed] It was later mentioned in the Roman Apicius as an ingredient in recipes.[8] Caraway was known in the Arab world as karawiya, and cultivated in Morocco.[8]

Cultivation

The only species that is cultivated is Carum carvi, its fruits being used in many ways in cooking and in the preparation of medicinal products and liqueurs.[9]

The plant prefers warm, sunny locations and well-drained soil rich in organic matter. [10] In warmer regions, it is planted in the winter as an annual. In temperate climates, it is planted as a summer annual or biennial.[1]

It is widely established as a cultivated plant. The Netherlands, Poland and Germany are the top caraway producers.[11] Finland supplies about 28% (2011) of the world's caraway production from some 1500 farms, the high output occurring possibly from its favorable climate and latitudes, which ensure long summer hours of sunlight.[12]

Nutrition

Caraway seeds are 10% water, 50%

dietary minerals, especially iron (125% DV), phosphorus (81% DV), and zinc
(58% DV) (table).

Phytochemicals

When

fatty acids are oleic, linoleic, petroselinic, and palmitic acids.[13]

3-carene, α-thujene, and linalool.[13]

Uses

The fruits, usually used whole, have a pungent,

Irish soda bread
and other baked goods.

Caraway may be used in

parsnips.[15]

Caraway fruits are found in diverse European cuisines and dishes, for example sauerkraut, and the United Kingdom's caraway seed cake. In Austrian cuisine, it is used to season beef and, in German cuisine, pork. In Hungarian cuisine, it is added to goulash, and in Norwegian cuisine and Swedish cuisine, it is used for making caraway black bread.[15]

Caraway oil is used to for the production of Kümmel liquor in Germany and Russia, Scandinavian akvavit, and Icelandic brennivín.[15] Caraway can be infused in a variety of cheeses, such as havarti and bondost to add flavor. In Latvian cuisine, whole caraway seeds are added to the Jāņi sour milk cheese. In Oxford, where the plant appeared to have become naturalised in a meadow, the seeds were formerly offered on a tray by publicans to people who wished to disguise the odour of their drinker's breath.[16]

References

  1. ^ a b "North Carolina State Extension Gardener Plant Toolbox: Carum Carvi". North Carolina State University.
  2. ^ "Caraway". Word Crops Database. Retrieved February 16, 2016.
  3. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved March 28, 2024.
  4. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link
    )
  5. ^ a b Katzer's Spice Pages: Caraway Caraway (Carum carvi L.)
  6. ^ Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 1891 Words of Arabic Origin
  7. ^
    ISBN 0-90-115802-X
  8. ^
    ISBN 0415927463
    .
  9. ISBN 978-1-84067-046-2
    .
  10. ^ "Fragrant and Beautiful Herbs for Your Sunny Garden". The Spruce. Retrieved June 1, 2022.
  11. ^ Peter, K.V. (2012). Handbook of herbs and spices Volume 2. p. 229.
  12. ^ "Finland a Global Leader in Caraway Exports". FinnFacts. April 22, 2013. Archived from the original on April 19, 2014. Retrieved April 19, 2014.
  13. ^
    ISBN 978-0-85709-039-3
    .
  14. doi:10.1016/j.jspr.2008.02.005
    .
  15. ^ a b c d Rodale's Illustrated Encyclopedia of Herbs
  16. ISBN 1-85-619377-2

External links
Retrieved from "https://en.wikipedia.org/w/index.php?title=Caraway&oldid=1216613012"