Caraway, also referred to as Persian cumin, is a member of the Apiaceae family (carrot, parsley, fennel). It is technically a dried fruit (not a seed) and is native to the regions of North Africa, Western Asia, and Europe. Similar in appearance to the carrot family, caraway is commonly used as a spice in the breads but to flavor desserts, distilled spirits and stews.
Hydroponics of Caraway
The seeds of caraway are to be sown in a permanent container, which has a drip irrigation system.
Biennial or winter types of caraway seeds prefer low temperatures of 16 to 20 degrees centigrade for seed setting and flowering. Meanwhile, the annual types of spice require heated seed production. (Svab, 1992)
Caraway requires a pH ranging from 6.0 to 7.0. Furthermore, full rates of K, P compounds combined with half number of N-fertilizers before sowing is one vital source of nutrients.
Nutritional Profile of Caraway
Here are the essential nutrients found in 100mg of caraway.
Fats are present in the second-largest quantity in the spice, coming out to a figure of 14.6g. (FoodData Central, 2019)
Proteins take up the most space in the nutritional makeup of caraway. 100g of the spice consists of 19.8g of proteins. (FoodData Central, 2019)
Caraway also includes small amounts of iron, magnesium, potassium, and calcium. (FoodData Central, 2019)
Health Benefits of Caraway
Due to the fact that caraway is antispasmodic, anti-flatulent, carminative, antifungal, galactagogue, and antibacterial, its seed and extractives are often used to treat various ailments found in animals. (Malhotra, 2006)
Chemistry of Caraway
Isoquercitrine is the primary constituent in the chemical composition of the caraway spice. Other secondary metabolites present are flavonoids, phenolic constituents, terpenes, and coumarins. (Malhotra, 2006)
FoodData Central. (2019, April 1). Retrieved from US Department of Agriculture: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170918/nutrients
Malhotra, S. K. (2006). Caraway. In K. Peter, Handbook of Herbs and Spices (pp. 270-298).
Svab, J. (1992). Cultivation and processing of medicinal plants. Wiley and Sons.