Caraway Seed (Carum Carvi) – Dried Herb

Caraway Seed is the fruit of a biennial herb in the parsley family Apiaceae, known as Carum carvi. The spice was well known in ancient Egypt and ancient Rome and many food historians believe that the use of Caraway seeds began with the ancient Arabs, who called the ‘seeds’ Karawya, a name they still bear in the east. Although Pliny the Elder a naturalist and natural philosopher would have people believe that the name Carvi was derived from Caria, in Asia Minor, where according to him the plant was originally found.

The cultivation of Caraway has taken place throughout Europe since the Middle Ages. Evidence of Caraway’s use in medieval times comes from seeds found in debris in lakes in Switzerland. Those finds are believed to indicate that the plant was a part of early man’s daily life. The seeds were brought to England by the Romans and have remained in use there ever since.

There is documented use of the seeds as a treatment for illnesses in 1500 BC and Dioscorides mentioned them as a digestive aid. In Elizabethan times, caraway seeds were still popular enough to have been mentioned by Shakespeare in his play, Henry IV. During this period, they were used mainly to cleanse the palate and freshen the breath. Caraway is thought to be the spice used longer than any other in Europe. Writings from the 17th century indicate that Caraway Seed was used in bread, fruits, and cakes, and considered a digestive aid.

Caraway is another member of the group of aromatic, umbelliferous plants characterized by carminative properties like Anise, Cumin, Dill and Fennel. However, it is grown less for the medicinal properties of the fruits, or so-called ‘seeds’, than for its use as a flavour.

Properties:

The taste and energetics of Caraway Seed are sweet, spicy, pungent, slightly citrusy and licorice flavour with gently warming and drying properties. Caraway seed has an affinity towards the lungs, digestive system, urinary tract, musculoskeletal system, and immune system. For a lung tea combine with Fennel, Fenugreek, or Ginger Root or for digestion combine with Peppermint, Anise or Lavender.

How to use:

1 teaspoon of Caraway Seed to one cup of boiling water. Steep for 15 minutes, strain and drink up to three cups a day.

Or use as a spice on potatoes, coleslaw, soups, sauerkraut, bread, biscuits, green beans, etc.

This information is for educational purposes only and is not intended to diagnose, treat or cure any disease or illness. Please consult your healthcare provider before the use of this product if you are pregnant, nursing, taking medications or have a medical condition. Individual results may vary.