Caraway
Caraway (Carum carvi) is a biennial plant in the carrot family, cultivated for its aromatic, crescent-shaped fruits, commonly called seeds.
Apiaceae: A family of flowering plants that includes carrots, parsley, celery, and many aromatic herbs. Caraway belongs to this family, whose characteristic flower clusters help identify it.
Caraway seed: The aromatic dried fruit of caraway, used whole or ground as a spice. This is the part most commonly harvested and sold as caraway.
Carvone: A naturally occurring ketone found in essential oils, with distinct forms associated with caraway and spearmint aromas. Carvone is the principal contributor to caraway’s characteristic scent.
Cumin: The dried fruits of Cuminum cyminum, a spice with a warm, earthy flavor. Cumin is often confused with caraway, but its fruits and flavor differ.
Carum carvi: The botanical species name for caraway, a biennial herb native to Europe and western Asia. This is the cultivated species that produces caraway’s aromatic fruits.
Caraway oil: An essential oil distilled from caraway fruits, rich in carvone and limonene. Distillation concentrates the volatile compounds responsible for much of caraway’s aroma.
Limonene: A cyclic monoterpene found in citrus peels and many plant essential oils. This volatile compound contributes to caraway oil’s aroma alongside carvone.
Fennel: An aromatic Apiaceae plant whose fruits and leaves are used as food and seasoning. Fennel is a close culinary relative with a sweeter, anise-like aroma.
Schizocarp: A dry fruit that splits at maturity into separate, one-seeded sections. Caraway’s apparent seeds are paired sections of this fruit type.
Caraway cheese: Cheese flavored with caraway fruits, including varieties such as Dutch Leidse kaas. Caraway is traditionally incorporated into several European cheeses.