Caraway

sister herb

Official TTI Chef
220px-K%C3%BCmmel_2012-07-08-9523.jpg


Caraway (Carum carvi), also known as meridian fennel, or Persian cumin, is a biennial plant in the family Apiaceae, native to western Asia, Europe and Northern Africa.

The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm stems. The main flower stem is 40–60 cm tall, with small white or pink flowers in umbels. Caraway fruits (erroneously called seeds) are crescent-shaped achenes, around 2 mm long, with five pale ridges.

The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. Anethole, generally regarded as a minor product in the essential oil of this species, has also been found to be a major component. They are used as a spice in breads, especially rye bread.

Caraway is also used in desserts, liquors, casseroles, Indian cuisine rice dishes such as pulao and biryani, and other foods. Caraway is also used as a breath freshener and other medicinal purposes. It is more commonly found in European cuisine. For example, it is commonly used in British caraway seed cake and is also added to sauerkraut. In Serbia, it is commonly sprinkled over home-made salty scones (pogačice s kimom). It is also used to add flavor to cheeses such as bondost, pultost and havarti. Akvavit and several liqueurs are made with caraway. In Middle Eastern cuisine, caraway pudding is a popular dessert during Ramadan. Caraway is also added to flavor Harissa, a Maghrebian chili pepper paste. Also it is typically made and served in Levant area in winter and in the occasion of having a new baby, Also in Aleppian, Syrian cuisine it is used to make sweet scones named Keleacha, and used in combination with habbet al-baraka, or nigella seeds, although these names are often cited as misleading. the Nigella and Caraway seeds are extolled as being "A cure for every disease except death." Indeed, traditional Syrian medicinal uses of black seed are extensive, including the treatment of skin conditions, respiratory infections, intestinal disorders and parasites, headaches, toothaches and more. Nigella and Caraway help promote lactation in nursing mothers and uterine contractions during labor.

The roots may be cooked as a root vegetable like parsnips or carrots.

Additionally, leaves are sometimes consumed, either raw, dried, or cooked as herbs, similar to parsley.
Caraway fruit oil is also used as a fragrance component in soaps, lotions, and perfumes.

Caraway also has a long tradition of medical uses, primarily for stomach complaints. Emerging and ongoing research from Arabic regional studies suggest Carum carvi use as an endocrine function support agent, specifically related to thyroid disorders and autoimmune disease.

Similar herbs

Caraway thyme has a strong caraway scent and is sometimes used as a substitute for real caraway in recipes.
Other similar members of the family Apiaceae include anise, fennel, dill, cumin, licorice-root (Ligusticum), and coriander (cilantro).

Note thread about cumin: http://turntoislam.com/community/threads/cumin.97363/#post-617766


 

sister herb

Official TTI Chef
Goosnargh biscuits with chocolate ganache filling

goosnargh_biscuits_with_79879_16x9.jpg


These crumbly biscuits are flavoured with coriander seeds and caraway seeds, and a rich ganache adds decadent touch.

Ingredients

225g/8oz unsalted butter, plus extra for greasing
125g/4oz golden caster sugar, plus extra for sprinkling
350g/12oz plain flour, plus extra for dusting
½ tsp ground coriander seeds
1½ tsp caraway seeds
4 tbsp milk
200ml/7oz double cream
200g/7oz dark chocolate, minimum 70 per cent cocoa solids

Preparation method

Grease two baking trays with butter.

In a bowl, cream together the butter and sugar until light and fluffy. Sift over the plain flour, add the coriander and caraway seeds and mix with a wooden spoon until the mixture resembles breadcrumbs.

Pour in the milk and, using your hands, work the mixture together to form a dough. Turn the dough out onto a floured work surface and knead until smooth.

Roll the dough out until it is about 0.5cm/¼ inch thick. Using a 3cm/1½in round cutter, cut out rounds from the dough and place onto a baking tray. Sprinkle over the caster sugar.

Place the biscuits into the fridge to chill for at least 30 minutes.

Preheat the oven to 170C/325F/Gas 3.

Remove the baking trays from the fridge and bake the biscuits for 15-20 minutes, or until light golden-brown. Remove from the oven and sprinkle with more caster sugar. Leave to cool slightly, then transfer to a wire rack.

Meanwhile, heat the double cream in a heavy-based pan until nearly boiling, then remove from the heat and add the chocolate. Leave for 30 seconds, then stir until the chocolate has melted and the mixture is smooth and creamy. Set aside to cool slightly.

When the biscuits are cooled, spread a little chocolate filling on half of the biscuits and top with the remaining biscuits, squeezing together gently to make little sandwich biscuits.

Source: http://www.bbc.co.uk/food/recipes/goosnargh_biscuits_with_79879
 
Top