Grain Caraway,Spain price supplier

Member of the aromatic same family that the parsley, the caraway has been used from remote times and one comes cultivating, in Europe from the medieval time. In the century I, gourmet Apicius suggested to season the vegetables with caraway, and it described a FISH SAUCE that contained caraway, oregano, he/she mentions, honey, oil, Vinegar and he/she came.

Description: Seeds of around 4-7 mm. Of longitude, the curved seeds are narrowed in the tip. The brown hard shell of the seed has five grooves of more alive color.

Distribution: The alvaravea is native of Asia and central Europe and of the north. Holland is the adult producing of the world, followed by Germany, Poland, Morocco, part of Scandinavia and the Soviet Union.It is also cultivated in United States and Canada.

Aroma and flavor: The caraway has a strong aroma, this way comosu flavor, spicy and lightly bitter. When he/she combines with fruits and vegetables, the caraway seems to add a slight lemon touch.

Culinary uses: Popular in the Central European and Jewish cuisine, the caraway is used to season breads, alchichas, chucrut, cabbage, soups and cheeses. In Alsace, the local cheese Munster is served traditionally with a plate of caraway seeds. Also in France the seeds are used also for especiar the pain d'éspices.

Medicinal uses: Known to alleviate the flatulence, colics and bronchitis.