Botanical Name: Carum Carvi
Family: Umbelliferae
Description & Extraction:
It is a very old spice used by Egyptians in Stone Age as a food flavoring. Romans in bread making and now it is mostly used in cooking. Method of extraction is Steam distillation of dried crushed seeds and fruits

Blends well with:
Basil Oil, Chamomile Oil, Coriander Oil, Frankincense Oil, Ginger Oil, Lavender Oil, and Orange Sweet Essential Oil

Chemical Composition:
Carvone, limonene, carveol, dihydrocarveol, α- and β-pinene,sabinene and perillyl alcohol.

Toxicological Properties:
It is a colorless to pale yellow seem like cloudy Liquid. The roots of caraway plants were said to warm and stimulate a cold, languid stomach. It was combined with milk to make a bread which formed the chara of Julius Caesar that was eaten by the soldiers of Valerius.

Uses & Precautions:

• As an expectorant, it helps clear bronchitis, bronchial asthma, and coughs. It is also helpful in cases of sore throats and laryngitis.
• Avoid in Pregnancy, Used after consulting with Aromatherapist.
• The fruits usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in bread, especially rye bread.
• Caraway is also used in desserts, liquors, casseroles, curry, and other foods.
• Caraway seed oil is also used as a fragrance component in soaps, lotions, and perfumes.

Summary:
Caraway thyme has a strong caraway scent and is sometimes used as a substitute for real caraway in recipes. Other similar members of the family Apiaceae include anise, fennel, dill, cumin, licorice-root (Ligusticum), and coriander (cilantro). The plant prefers warm, sunny locations and well-drained soil rich in organic matter. In warmer regions it is planted in the winter months as an annual. In temperate climates it is planted as a summer annual or biennial. As a culinary herb, caraway is frequently used in German and Austrian cooking as a seasoning for cheese, dumplings, port, goose and sausages. It continues to be used for sauerkraut as well as breads, cakes, and sweetmeats.

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Physico-Chemical Properties:-