Caraway seed, whole

Background:
Caraway is native to the area surrounding the Mediterranean and Europe. Seed is used primarily. Leaf and root are also edible. One of the oldest cultivated spices, its use dates back to 3000-4000 BC.

In ancient times, Egyptians applied the seed in protecting their dead from evil spirits, and Greeks and Romans used it as food and medicine. Dioscorides prescribed oil of caraway for the restoration of healthy skin. Caesar's army ate chara, a bread made of the root.

Its use and cultivation spread from Arabia to Northern Europe during the middle ages. Herbal lore ascribed it the power to prevent loss and theft. It was used in love potions. It is still used in seed mixtures to attract birds and to keep chickens and other domesticated birds from seeking other feeding spots.

Included in Shakespeare's "Henry IV" is, 'a pippin and a dish of Caraways.'

Properly stored, the seeds will remain flavorful for months. It is best to add seeds after the recipe is cooked. Their sweet aroma and flavor are reminiscent of anise seed and fennel. It is featured in foods of Germany, Austria, eastern Europe, and Scandinavia.

Applications: Used to treat dyspepsia, diarrhea and mania.
it helps resolve gas and digestion, when taken at any point. Caraway seeds can be freshen breath and its essential oil is found in many mouthwashes, toothpastes and chewing gums. It is used in several liquor recipes and to improve the flavor of various complementary herbal combinations.

Caraway water with its carminative effect is used for babies with colic. Used to flavor
medicines. Two important constituents in caraway seeds, carvol and carvene, show a soothing effect to smooth muscle tissue of the digestive tract and the uterus.