Caraway seed in Nigeria

Organic Caraway Seed - 100g

Caraway seeds have a strong, pungent flavor and aroma. This is due to the presence of compounds such as limonene, carvone and anethole. They are often used whole in desserts, salads, soups, stews and baked goods. The essential oils of the fruit are also extracted and used in many commercial products, such as medications and flavored liqueurs.Some of the potential caraway seeds benefits include increased weight loss, decreased blood sugar and improved digestive health. They are also a great source of several important vitamins, minerals and antioxidants, making them an excellent addition to a well-balanced, healing diet.Caraway boasts a wide variety of essential nutrients, several of which are lacking in Western diets. These include iron, zinc, calcium, and fiber Just 1 tablespoon (6.7 grams) of caraway provides Calories: 22Protein: 1.3 gramsFat: 0.9 gramsCarbs: 3.34 gramsFiber: 2.6 gramsCopper: 6.7% of the DVIron: 6.1% for womenMagnesium: 5.4% of the DVManganese: 4.8% for womenCalcium: 3.6% of the DVZinc: 4.6% for womenWhat's more, caraway boasts a rich supply of health-promoting antioxidants, including limonene and carvoneHow to use carawayCaraway is cultivated around the world and relatively inexpensive. It's readily available in most grocery stores, as well as online.Culinary applicationsCaraway is best known as an ingredient in rye and soda bread, but it can likewise be used in other baked goods, such as muffins, cookies, croutons, dinner rolls, and French toast.It adds a peppery, warm bite to fruit-based desserts and sweets like pies, tarts, jams, jellies, and custards.It can also be used in savory foods, such as dry rubs, curries, casseroles, soups, stews, and sauces. What's more, you can try it as a seasoning for roasted vegetables or add it to pickled or fermented foods like sauerkraut.Alternatively, steep caraway in hot water to make a soothing tea.Caraway is a multifaceted spice with numerous culinary and medicinal applications.Although widely considered a seed, it comes from the fruit of the caraway plant and boasts several minerals and plant compounds. In fact, it may aid weight loss, relieve inflammation, and promote digestive health.This versatile ingredient can be used whole or ground to flavor desserts, sauces, breads, and baked goods.Although it's generally very safe, children, pregnant and breastfeeding women, and people with liver or gallbladder disease should not use caraway. Talk to a medical practitioner if you have any reservations about adding it to your routineKey FeaturesHigh in AntioxidantsSupport Digestive HealthPromote Weight LossMay Help Fight Cancer CellsCould Prevent SeizuresStabilize Blood Sugarreduce inflammationencourage healthy digestion

Whole Caraway Seed - 100 g

Carum Carvi Kosher One of the modern world's most widely used seeds, caraway has probably been cultivated and consumed in Europe longer than any other spice. Enjoy its distinctive taste in bread, biscuits, and cookies, or in salads and other vegetable dishes. Caraway is a member of the parsley family, belonging to the genus Carum, and the species carvi. A hardy biennial that self-sows, the Caraway plant is sparsely leafed and hollow with branching flower stems, and dainty, white flowers. The fleshy root, which tastes somewhat like carrots, is yellowish on the outside and whitish on the inside. The tiny, curved seed--which is actually a one-half piece of the fruit of the plant--is brown and hard. Archeologists know that caraway seeds date way back--they found the tiny seeds in a pile of 5,000-year-old debris left by primitive Mesolithic lake dwellers in Switzerland. More evidence of its longevity is written; it's in Dioscorides' Ebers papyrus of 1552 BC, as well as a 12th-century German medical book and a 14th-century English cookbook. Medieval cooks--who used the leaves, root, and seed--found caraway an easy way to add flavor and zest to plain food, and caraway seed cake was traditional feast fare of the farmers. A time-honored ingredient in love potions, caraway was reputed to have power against evil, as well. In Elizabethan times, caraway seeds were served with roasted apples. They were also popular additions to other baked fruits and cakes and were commonly sprinkled on buttered bread at tea. American colonists are among many who chewed the seeds to freshen the breath after meals. The pleasantly sharp aroma of caraway seed is reminiscent of dill, and its warm, sweet, biting flavor is a bit like a blend of dill and anise. It's found in kitchens throughout the world. (By the way, the roots and leaves can be used fresh--the long, slender roots are sometimes boiled as a vegetable and the leaves--which taste like the seeds, but are more subtle--are used sparingly in salads, cauliflower, cream soups, and cabbage and potato dishes.) Italian street vendors sell hot chestnuts that have been boiled in caraway seeds, and the Germans make a popular kummel liqueur that includes caraway, cumin, and anise. It's also used in "comfits"--sweet candies made of sugarcoated seeds, designed to be eaten after meals. The traditional cuisines of a number of other European countries--like Austria, England, and the Netherlands--have long included it in their fare. Suggested Use Rye bread lovers are familiar with caraway, but it's also delicious in biscuits and crackers, spiced seed cake, candies, cookies, cheese, pickles, apple dishes like pie and applesauce, noodle dishes, and herb butter. Try caraway seed in creamy soups and sauces and with a variety of vegetables--like beets, potatoes, cauliflower, carrots, green beans, cucumber salads, asparagus and creamed onions. Caraway lightens the flavor of heavy meats and is often sprinkled on mutton, roast pork, liver, lamb and stew meat before cooking. Warnings Non-irradiated

Caraway Seed 100g

Caraway seeds are widely used in Central and Eastern Europe to flavour rye bread, biscuits, cakes, stews, meat dishes, cheeses, sauerkraut, and pickles; they are also often combined with potatoes and apples. The dried fruit of Carum carvi, another member of the parsley family, caraway was one of the first spices cultivated in Europe, where it still used to flavor sauerkraut, pork, and potato dishes. Its warm, anise-y flavor comes from anethole, carvone (rye notes; also found in dill), and limonene (citrusy). The caraway seed derives its culinary and medicinal properties from its distinct characteristics. Its flavor has a nutty, bittersweet sharpness with a hint of citrus, pepper, and anise (mild licorice). The caraway seed's high concentration of natural essential oils gives the spice its unique flavor profile.