Caraway contains 3–7% volatile oil; with the main components divided into carvone (50–60%) and limonene (40%). The fruit also contains approximately 10% fixed oil along with 20% carbohydrate and 20% protein. Caraway belongs to a class of herbs called carminatives, which are plants helpful in easing gastrointestinal discomfort, including gas. The volatile oils derived from this group of plants may help alleviate bowel spasm. |
There are no human clinical trials on caraway as a single entity. However, it has been used with success in combination with enteric-coated peppermint oil in the treatment of irritable bowel syndrome (IBS). People using this combination reported experiencing less pain and noted an overall improvement in their bowel symptoms compared to those who took a comparable placebo. A combination of caraway with the other carminative herbs anise and fennel has shown to be helpful in dealing with conditions of flatulence and mild abdominal cramping, especially in children. |
In culinary use the leaves may be used in salads and soups, the seeds in baked goods (Caraway seed gives rye bread it's characteristic flavor), dumplings, cream cheese and meat dishes such as goulash and pork casserole. The roots can be boiled as a vegetable and served with a white sauce. Caraway seed is used as a tincture or infusion for medicinal use to ease stomach cramping, flatulence, diverticulitis, menstrual pain and labor pains. It also stimulates the flow of breast milk. It is used against indigestion, colic, and nausea. Additionally, it has been employed as an antispasmodic, carminative, emmenagogue, expectorant, stomachic, and stimulant. In combination with other herbs, it eases a cough and sooths sore throats and laryngitis (used as a gargle). Caraway is also found in perfumes and soaps. Dutch Caraway is considered the premium seed. |
