CARAWAY SEEDS (Shahjeera)
Description:
The caraway (Carum carni) is a biennial, aromatic
plant. It has usually a fleshy root, which tastes somewhat like carrots, and is
yellowish on the outside and whitish on the inside. It has slender, branched
stem that attains a height of 0.5 to 0.6 meters. The plant has finely cut,
ferny leaves like the foliage of carrots. They are divided into very narrow
segments. The flowers are small and white and they are used in many flower
arrangements. The fruit, when ripe, splits into narrow, elongated carpels 4 to
6.5 mm long, cured, pointed at the ends and have four longitudinal ridges on
the surface.
The seeds, which are actually one-half a piece of
the fruits of the plant, are brown in colour and hard and sharp to touch. They
are widely used as a spice for culinary purpose. They are available whole or
ground. They have pleasant odour, aromatic flavor, somewhat sharp taste and
leave a somewhat warm feeling in the mouth.
Origin and distribution:
The caraway seeds is indigenous to Europe, parts of
Asia, India and North Africa. It’s qualities were recognized by the ancient
Egyptians, Greeks and Romans. Caraway is mentioned in the Ebers pspyrus of 1552
B.C., a manuscript by the Greek herbalist Discorides, and tiny seeds were found
in a pile of 5.000 yearold debri left by primitive Mesolithic lake dwellers in
Switzerland. It was used extensively by the ancient Greeks and Romans. It has
been mentioned in the 12th century German medical book and a 14th
century English cookbook.
The seeds were widely used in the Middle Ages. They
have been used for centuries in breads, cakes, and with baked fruit, especially
roasted apples. Becaused caraway was said to prevent lovers from straying, it
was once an essential ingredient in love potions. The seeds of caraway were
prescribed for bringing bloom to the cheeks of pale-faced young maidens. The
plant was also reputed to have power against evil.
Caraway is now grown in north and central Europe,
extending to the Caucasus, Persia, Tibet and Siberia. In India, the caraway
grows wild in the north Himalayan region. The spice is cultivated as a winter
crop on the plains and a summer crop in Kashmir, Kumaon, Garhawal and Chamba at
altitudes of 2,740 to 3,660 metres.
Nutritive Value/Composition:
An analysis of caraway seeds shows it to contain
moisture 4.5 per cent, protein 7.6 per cent, fat 8.8 per cent, carbohydrates
50.2 per cent, ash 3.7 per cent, calcium 1.0 per cent, phosphorous 0.09 per
cent thiamine 3.38 per cent. Riboflavin 0.38 per cent, niacin 8.1 per cent,
vitamin C 12.0 mg. per cent and vitamin A 580 I.U. per 100 grams. Its calorific
value is 465 per 100 gram.
A valuable oil, containing 45-65 per cent of
carvone, is obtained from caraway seeds. This oil is colourless or pale yellow
with a strong odour and flavor of the fruit. The volatile oil contains a
mixture of ketone, carvone, terpene and traces of carvacrol.
Medicinal Virtues:
The caraway seeds, leaves and roots are considered
useful in activating the glands, besides increasing the action of the kidneys.
The seeds is considered as an excellent ‘house cleaner’ for the body. The
seeds, whole or ground help in the assimilation of starchy foods such as
pastries, breads, biscuits, and certain vegetables which tend to produce
flatulence such as cabbage, cucumber and onion. They also help digest stewes
and baked fruits like apples and pears, Caraway oil is used in Medicine to
relieve flatulence. It is also used to correct the nauseating and gripping effects
of some medicines.
Digestive Disorders : Caraway seeds are useful in
strengthening the functions of stomach. They are gas relieving food and help
expel wind from the stomach. They are useful in flatulent colic, and counter
any possible adverse effects of medicines. However, the volatile oil of the
seeds is employed more often than the seeds.
For flatulence, a cup of tea made from caraway seeds
taken thrice a day, after meals, will give relief. This tea is prepared by
adding a teaspoon of caraway seeds in 1.5 to 2 litres of boiling water and
allowing it to simmer on a slow fire 15 minutes. It is then strained and sipped
hot or warm.
Hookworm : Carvone, isolated from caraway oil, is
used as anthelmintic, especially in removing hookworms from the intestines.
Scabies : A dilute solution, containing small
amounts of the oil of the caraway and alcohol mixed in 75 parts of castor oil
is considered beneficial in the treatment of scabies. The solution should be
taken orally.
Bad Breath:
Caraway seeds oil is used orally in overcoming bad breath or insipid
taste.
Uses:
Today caraway is found in kitchens throughout the
world. The roots and leaves can be used fresh. The long, slender roots are
sometimes boiled as a vegetable and the leaves are sometimes used in salads, cream
soups, cabbage, cauliflower potato dishes.
Caraway seeds, dried and whole are most often used
as seasoning in rye bread. But number of European countries like Germany,
Holland, Austria, England and the Netherlands have long included it in their
fare. Caraway seeds widely used in biscuits and crackers, spiced seeds cake,
candies, cookies and cheese.
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