caraway

/kar"euh way'/, n.

1. a plant, Carum carvi, of the parsley family, native to Europe, having finely divided leaves and umbels of white or pinkish flowers.

2. Also called caraway seed. the aromatic seedlike fruit of this plant, used in cooking and medicine.

[1325-75; ME car(a)wai, var. of carwy < ML carui < Ar karawiya Gk káron caraway]

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Dried fruit, commonly called the seed, of Carum carvi, a biennial herb of the parsley family.

Native to Europe and western Asia, it has been cultivated since ancient times. It has a distinctive aroma and a warm, slightly sharp taste. It is used as a seasoning, and the oil is used to flavor alcoholic beverages and as a medicine.

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▪ herb

      the dried fruit, commonly called seed, of Carum carvi, a biennial herb of the parsley family (Apiaceae, or Umbelliferae), native to Europe and western Asia and cultivated since ancient times. Caraway has a distinctive aroma reminiscent of anise and a warm, slightly sharp taste. It is used as a seasoning in meat dishes, breads, and cheese and in such vegetables as sauerkraut and cabbage. Caraway of The Netherlands has traditionally had a reputation for high quality.

      The plant has finely cut leaves and compound umbels of small white flowers. The fruit, or seed, light to dark brown in colour, is a crescent about 0.2 inch (5 mm) long with five prominent longitudinal dorsal ridges.

      The essential oil content is about 5 percent; d-carvone and d-limonene are the principal components. The oil is used to flavour alcoholic beverages, notably aquavit and kümmel, and in medicine as an aromatic stimulant and carminative.

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