On food and cooking the science and lore of the kitchen ( PDFDrive ) 793

otherwisegrowintoanewplant).
CarawayCarawaycomesfromthesmallherb
Carum carvi. There are annual and biennial
forms, the first native to central Europe, the
second to the Eastern Mediterranean and
Middle East. The biennial form develops a
taproot the first summer, then flowers and
fruits the second; the taproots are sometimes
cooked like carrots in northern Europe.
Carawaymayhavebeenamongthefirstspice
plants cultivated in Europe; its seeds were
found in ancient Swiss lake dwellings, and
have continued to be an important ingredient
in Eastern Europe. The distinctive flavor of
caraway comes from the terpene D-carvone
(which it shares with dill), with citrusy
limonene the only other major volatile.
Carawayisusedincabbage,potato,andpork
dishes, in breads and cheeses, and in the
Scandinavianalcoholaquavit.


SpicesoftheCarrotFamily
Ajwain Trachyspermumammi
Anise Pimpinellaanisum
Asafoetida Ferulaasafoetida
Caraway Carumcarvi
Celeryseed Apiumgraveolens
Coriander Coriandrumsativum
Cumin Cuminumcyminum
Cumin,black Cuminumnigrum

Dillseed Anethumgraveolens
Fennelseed Foeniculumvulgare
CelerySeed
Celeryseedisessentiallyaconcentrated,
driedversionofthesamearomasfoundin
freshcelery(Apiumgraveolens),thoughof
courseitlacksthefreshgreennotes.Themain
aromasareadistinctivecelerynotefrom
unusualcompoundscalledphthalides,