Caraway
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. 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". English use of the term caraway dates to at least 1440, possibly having Arabic origin. 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 stems. The main flower stem is tall, with small white or pink flowers in umbels. Caraway fruits, informally called seeds, are crescent-shaped achenes, around long, with five pale ridges. History. Caraway was mentioned by the early Greek botanist Pedanius Dioscorides as a herb and tonic. It was later mentioned in the Roman "Apicius" as an ingredient in recipes. Caraway was known in the Arab world as "karauya", and cultivated in Morocco. Cultivation. Caraway is distributed through  most of Europe, with the exception of the Mediterranean region. The only species 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. 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. 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. However, a polyploid variant (with four haploid sets=4n) of this plant was found to be perennial. It is widely established as a cultivated plant. The Netherlands, Poland and Germany are the top caraway producers. 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. Nutrition. Caraway seeds are 10% water, 50% carbohydrates, 20% protein, and 15% fat (table). In a reference amount, caraway seeds are a rich source (20% or more of the Daily  Value, DV) of protein, B vitamins (24-33% DV), vitamin C (25% DV), and several dietary minerals, especially iron (125% DV), phosphorus (81% DV), and zinc (58% DV) (table). Phytochemicals. When ground, caraway seeds yield up to 7.5% of volatile oil, mostly D-carvone, and 15% fixed oil of which the major fatty acids are oleic, linoleic, petroselinic, and palmitic acids. Phytochemicals identified in caraway seed oil include thymol, o-cymene, γ‑terpinene, trimethylene dichloride, β-pinene, 2-(1-cyclohexenyl), cyclohexanone, β-phellandrene, 3-carene, α-thujene, and linalool. Potential toxicity. The leaves of caraway are mildly toxic, with symptoms including vomiting  and diarrhea. Uses. The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone, limonene, and anethole. Caraway is used as a spice in breads, especially rye bread. 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, where the recipe itself owes to East Slavic coriander and caraway flavoured rye bread (see Borodinsky bread). Caraway fruits are frequently used in Irish soda bread, along with raisins and currants. Caraway may be used in desserts , liquors, casseroles, and other foods. Its leaves can be added to salads, stews, and soups, and are sometimes consumed as herbs, either raw, dried, or cooked, similar to parsley. The root is consumed as a winter root vegetable in some places, similar to parsnips. 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. In Latvian cuisine whole caraway seeds are added to the Jāņi sour milk cheese. Caraway oil is used to for the production of Kümmel liquor in Germany and Russia, Scandinavian akvavit, Icelandic brennivín.