Introduction:
Caraway has a slightly lemony taste and, in contrast to the spicy cumin, is pleasantly mild in flavour.
Use/Preparation:
Because of its digestive effect, caraway is often combined with heavy, fatty and flatulent dishes. These can be meat and braised dishes, sauces, hearty soups and stews, vegetable/potato dishes, cheese, salads, cabbage dishes or dishes with pulses.
Health:
The essential oils and secondary plant compounds contained protect against the cell-damaging effects of free radicals and can thus protect against oxidative stress. The spice is also said to counteract inflammatory processes. Because of its effects on the digestive system, caraway is considered an effective remedy for flatulence and cramps in the gastrointestinal tract.
Alternatives:
Coriander cannot replace the flavour of caraway, but it also has the slightly lemony aroma. Cumin or fennel seeds can also serve as an alternative.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 333/1390 |
| Fat | 14,6 g |
| Healthy fatty acids | 0,6 g |
| Carbohydrates | 49,9 g |
| Sugar | 0,6 g |
| Protein | 19,8 g |
| Salt | 0 g |
