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Caraway
(Carurn Carvi)
 Caraway is traditionally used in European baking as an additive to bread, to aid in the assimilation of starch. This was also practiced in ancient Egypt. It is known to reduce gas (flatulence). It`s not commonly used in aroma therapy. The oil is used in India for parasites in a basti (enema). Caraway also helps in mental clarity and alertness.
Origin of caraway oil
It is a bi-annual herb that originated from Asia Minor, but is now cultivated in Northern Europe, Africa and Russia. It grows up to 60cm (2 feet) and has soft fern-like leaves, umbels of white/pink flowers and small brown fruit.
Properties of Caraway oil
Caraway oil has a sweet spicy odor with a slight peppery smell. It has a very heating and drying energy, with carminative. Stimulant, and antispasmodic effects, working on digestive tissues and scalp.
Most Common Uses
· Used in Cooking.
· Good for gas, indigestion and colic problems. A tummy rub with it can do wonder.
· Used in perfumes in a very diluted form.
· Used for sweet breath.
Mixes well with: dill, fennel, anise, basil, and jasmine.
Warning: can make skin more sensitive to sunlight
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