Caraway: The Genus Carum (Medicinal and Aromatic Plants - Industrial Profiles)

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Request Username Can't sign in? Forgot your username? Enter your email address below and we will send you your username. Scandinavian Akvavit , including Icelandic Brennivin , and several liqueurs are made with caraway. In Middle Eastern cuisine , caraway pudding, called meghli , is a popular dessert during Ramadan. It is typically made and served in the Levant area in winter and on the occasion of having a new baby. Caraway is also added to flavor harissa , a North African chili pepper paste.

In Aleppian Syrian cuisine it is used to make the sweet scones named keleacha. Caraway fruit oil is also used as a fragrance component in soaps , lotions , and perfumes. Caraway is also used as a breath freshener, and it has a long tradition of use in folk medicine. In the United States, the most common use of caraway is whole as an addition to rye bread — often called seeded rye or Jewish rye bread.

Caraway Oil

Caraway fruits are frequently used in Irish soda bread , along with raisins and currants. Caraway is distributed throughout practically all of Europe except the Mediterranean region; it is widely established as a cultivated plant.

All other European species of Carum generally have smaller fruits; some grow on rocks in the mountains, chiefly in the Balkans, Italian Alps and Apennines. However the only one that is cultivated is Carum carvi, its fruits being used in many ways in cooking and its essential oils in the preparation of certain medicines and liqueurs. The plant prefers warm, sunny locations and well-drained soil rich in organic matter. In warmer regions, it is planted in the winter as an annual. In temperate climates, it is planted as a summer annual or biennial. This results in fruits that contain higher levels of essential oils than those produced in other main growing areas which include Canada , the Netherlands , Egypt , and central Europe.

From Wikipedia, the free encyclopedia. For other uses, see Caraway disambiguation.


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