PROPÓSITO
¿QUÉ ES?
Caraway is not a seed. It’s a fruit! So, if it took you a bit to find it in the Spicedex™, we apologize. It is the crunchy aromatic In German, and Jewish, baking, that iconic crunch in a “deli rye” bread, or atop a rye bagel. It’s the nice bite in a shot of Aquavit.
EXPERIENCIA
Raw, they have a pungent, anise-like flavor, and aroma, derived from the three key essential oils: Carvone, limonene, and anethole.
Toasted, caraway is a flavorful addition to baking, and salads. The earthy fennel-anise-esque taste remains mild, until the seed is cooked, or dry roasted. When toasted the pungency erodes, and a warmer, mellow, lightly anise flavor, with a really pleasant crunch, kick in.
Some people’s brains interpret their essential oils as bitter, or camphorous.
GEOGRAFÍA CULINARIA
USOS TRADICIONALES
- Central & Northern Europe: Rye breads (especially German and Scandinavian styles), sauerkraut, cabbage, potatoes, pork, and sausages.
- Eastern Europe: Goulash, stews, soups, caraway-spiced cheeses, and cabbage dishes.
- Middle East & North Africa: Flatbreads, spice blends, lamb and vegetable dishes, sometimes paired with cumin and coriander.
- Indian subcontinent: Used sparingly in certain regional breads and savory snacks, distinct from ajwain.
IMPROVISATIONAL ‘RIFFS’
- Caraway Salt: Crush lightly with flaky salt, use on eggs, popcorn, roasted potatoes, or rye crackers.
- Quick Pickle Accent: Add toasted caraway to vinegar, sugar, and water for fast-pickled onions, fennel, or cucumbers.
- Rye-Adjacent Pairing: Sprinkle into sourdough or flatbread dough with a touch of molasses or malt.
- Spirit Tie-In: Steep briefly in vodka or aquavit, strain, use sparingly in cocktails with grapefruit or apple.
LA HISTORIA
In Sanskit, the seed was called karavi, based on its origins in Karia (Carum – Latin), in what was Asia Minor. As the seed was carried, and traded, northward, into Europe, the name became “caraway” probably because of the Arabic derivation of its name, al-karawya.
English usage of caraway seed began in 1440 ACE. Use of the seed actually dates back to about 2179 BCE, or longer. Romans moved trade of the seeds into Europe. It became a popular spice for peasant foods throughout Europe.
ALIAS
- Meridian fennel
- krishna jiraka
- Perisan cumin
- alcaravea
- biji jintan
- alcaravea
- carawe
- carum
- carvi
- chimion
- comí
- cominho
- cumino
- cuminu
- karafræ
- karamele
- karawia
- karayim
- karnua
- karvefrø
- karvio
- karwei
- karwie
- karwij
- kima
- kmín
- kminek
- kmynų
- köménymag
- köömne
- kuminan
- kumino
- kümmel
- kumminfrö
- rasca
- sēklas
- tohumu
- tohumy
- tovê kerî
- toxumu
- urug’i
- żerriegħa tal-ħlewwa
- σπόρος κύμινο
- зирак
- зире үрөнү
- карабодай орлыгы
- ким
- кимино семе
- кимион
- кмен
- кмин
- қарақұйрық тұқымы
- луувангийн
- тмина
- კრავის თესლი
- խեցգետնի սերմ
- זרע קימל
- קימל זוימען
- بذور كراويا
- دانه زیره
- كارۋان ئۇرۇقى
- کاراوے کا بیج
- گاهه جو ٻج
- የካሮዋ ዘር
- कॅरवे बियाणे
- जीरा बीज
- কেওড়া বীজ
- કારાવા બીજ
- କାରୱେ ବିହନ |
- காரவே விதை
- కారవే విత్తనం
- ಕ್ಯಾರೆವೇ ಬೀಜ
- കാരവേ വിത്ത്
- කැරවායි බීජ
- เมล็ดยี่หร่า
- စမုန်နက်မျိုးစေ့
- 캐러 웨이 씨앗
- キャラウェイシード
- 香菜种子
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