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CARAWAY

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Originally appearing in Volume V05, Page 303 of the 1911 Encyclopedia Britannica.
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CARAWAY , the See also:

fruit, or so-called See also:seed, of Carum Carui, an umbelliferous plant growing throughout the See also:northern and central parts of See also:Europe and See also:Asia, and naturalized in See also:waste places in See also:England. The plant has finely-cut leaves and See also:compound umbels of small See also:white See also:flowers. The fruits are laterally compressed and ovate, the mericarps (the two portions into which the ripe fruit splits) being subcylindrical, slightly arched, and marked with five distinct See also:pale ridges. Caraways evolve a pleasant aromatic odour when bruised, and they have an agreeable spicy See also:taste. They yield from 3 to 6 % of a volatile oil, the See also:chief constituent of which is cymene aldehyde. Cymene itself is See also:present, having the See also:formula CH3C6H4CH(See also:CH3)2; also carvone C1oH140, and limonene, a terpene. The dose of the oil is +-3 minims. The plant is cultivated in See also:north and central Europe, and See also:Morocco, as well.. as in the See also:south of England, the produce of more northerly latitudes being richer in essential oil than that grown in See also:southern regions. The essential oil is largely obtained by See also:distillation for use in See also:medicine as an aromatic stimulant and carminative, and as a flavouring material in See also:cookery and in See also:liqueurs for drinking. Caraways are, however, more extensively consumed entire in certain kinds of See also:cheese, cakes and See also:bread, and they See also:form the basis of a popular See also:article of See also:confectionery known as caraway comfits.

End of Article: CARAWAY

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