In the traditional European cuisine, caraway seed is one of the dominant spice featuring in several savory dishes. Strongly aromatic, caraway is a member of parsley or Umbelliferae family. Caraway is grown extensively all over Europe, North Africa, and Asia Minor regions. This biennial, herbaceous plant blooms creamy flowers in umbels once in every two years. It grows to about 2 feet in height and bears small feathery leaves. Caraway seeds, having similar in appearance as that of cumin, are crescent in shape, dark brown, with up to five stripes (ribs) running lengthwise (Nutrition-and-you, nd).
Although uncommon, caraway allergies do occur in some cases. If you experience an allergic reaction after ingesting caraway, contact your allergist.
In order to keep the fragrance and flavor intact, caraway seeds are generally roasted gently under light heat and ground just before using them in a recipe. The caraway seed is widely used as a savory spice. It is principally added in cooking as a condiment, and flavoring base (Nutrition-and-you, nd).
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Check out an interesting article about caraway here.