Caraway

Family name: Umbelliferae
Botanical name: Carum carvi

Culinary: has a warm, sweet and slightly peppery aroma.  Their distinct flavour has a hint of fennel or aniseed and a slight eucalyptus-y tang. Used extensively in Eastern European, German and Austrian dishes, it can be used in sweet and savoury dishes, such as sauerkraut, cabbage soups, coleslaw, goulash, potato and cheese-based dishes.  It flavours bread, rye, cakes, seed cakes and biscuits, as well as, cheeses, sausages and other meats.  It can also be used in drinks and liqueurs such as Kummel, Scandinavian Aquavit, gin, schnapps, as well as a tisane.

Medicinal: good for stomach ailments and aids digestion.