- Botanical Name: Carum carvi
- Native to western Asia, Europe, and North Africa. Also referred to as Meridian Fennel or Persian Cumin. Caraway fruits(erroneously called seeds) are crescent-shaped achenes, around 2 mm (0.08 in) long, with five pale ridges. Caraway seed has a pungent, anise-like flavor.Caraway is used in desserts, liquors, casseroles, and other foods. It is also found in European cuisine. For example, it is used in goulash and caraway seed cake. The roots may be cooked as a vegetable like parsnips or carrots. Additionally, the leaves are sometimes consumed as herbs, either raw, dried, or cooked, similar to parsley. In Hungary and Serbia, caraway is commonly sprinkled over home-made salty scones (köményes pogácsa / pogačice s kimom). It is also used to add flavor to cheeses such as bondost, pultost, havarti and Tilsit cheese. Scandinavian Akvavit, including Icelandic Brennivin, and several liqueurs are made with caraway.
In Middle Eastern cuisine, caraway pudding, called meghli, is a popular dessert during Ramadan. It is typically made and served in the Levant area in winter and on the occasion of having a new baby. Caraway is also added to flavor harissa, a North African chili pepper paste. In Aleppian Syrian cuisine it is used to make the sweet scones named keleacha.
- Storage: Keep tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6-month shelf life. Store red spices, such as paprika and red pepper, in the refrigerator. They will hold their color and keep their flavor longer.
|PROCESSING||PACKING||20' FCL Load||40' FCL Load|
|Seeds, whole||PP Bags, 25 kg||12,500 kgs||25,000 kgs|