Cookbook:Caraway

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Caraway plant
Caraway seeds

Caraway, also called carroway, meridian fennel, and Persian cumin, refers to the plant Carum carvi. Caraway fruits, commonly called seeds, are frequently used as a spice. They are one of the most common spices of German-speaking countries. Caraway is often confused with cumin, and both belong to the same family of spices.

CharacteristicsEdit

All parts of the caraway plant are edible. The leaves are delicate and green with an aromatic and bitter flavor. The roots are similar to carrots and parsnips. They have a light yellow color and a mild flavor. Caraway seeds are the dried fruits of the plant, and they may be confused with the closely-related fennel and cumin seeds. They are aromatic, containing carvone, limonene, and anethole, with a flavor of anise and pepper.

StorageEdit

The young leaves should be stored in the fridge after picking and washed before use. The roots can be stored like potatoes in a cool, dry place and peeled before use. They seeds should be stored dry in an airtight container. They should not be exposed to moisture.

UsesEdit

All parts of the caraway plant are edible, including the leaves, roots, and seeds.

LeavesEdit

Caraway leaves are aromatic and can be used like parsley as an herb. They go well in salads and can also be used in cooking or as a garnish.

RootsEdit

The roots can be cooked much like any other root vegetable. Once peeled, they can be roasted, boiled, and/or incorporated into soups and stews.

SeedsEdit

Caraway seeds are extremely aromatic and used as a spice in cooking and baking. They flavor many dishes, including curries, stews, liqueurs, breads, vegetables, and more. One common and well-known caraway-containing food is rye bread. Caraway can sometimes be substituted by other spices in the same family like cumin, coriander, aniseed, fennel seed, and dill seed.

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