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Caraway (Carum carvi) Essential Oil

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Plant description

Latin Name:	Carum carvi
English Name:	Caraway
French Name:	Carvi
Family:	Apiaceae (Umbelliferous)
Origin:	Hungary, India

History and Origin

Caraway is an herbaceous plant from the apiaceae family. It is originating from Southern Europe, Asia and India, but today it can be found worldwide, except in the hot and humid climates. It is cultivated for its leaves, but mainly for its seeds that are used as kitchen seasoning and for its medicinal properties. Its name comes from Arabic language karwaia which means "seed".

Distilled Part:	Seed
Extraction:	Steam distillation
Oil Characteristics:	Clear mobile liquid with a pale-yellow colour and a spicy and warm scent.

Energetic and emotional effect

A warm energy that gives courage and encourages hesitant people.

Uses

Culinary

Caraway is used in the kitchen to flavor vegetable and meat dishes. It is used a lot in the agri-food industry because it makes many food products more easily digested and tasty.

Synergy

It blends well with nutmeg, coriander, cumin, anise and fennel.

Safety

Presence of ketones. Neurotoxic and abortive risk.
Contraindicated for pregnant and breastfeeding women as well as for children and people with epilepsy.
Short-term internal use at low dose only. It is recommended to consult an aromatherapist.

Chromatography

Lot B-CACARHUN11N (2013/02)

Hungary

Terpene ketones : carvone (54,56 %), cis dihydrocarvone (0,67 %)

Monoterpenes : limonene + β-phellandrene (44,25 %)

Lot BCACARIND11U (2020/09)

India

Terpene Ketone: carvone (54,91 %)

Monoterpenes: limonene (42,67 %), myrcene (1,14 %)

Lot BCACARIND06V (2021/04)

India

Terpene Ketone: d carvone (56,03 %)

Monoterpene: d limonène (41,58 %)

Lot BCACARHUN06X (2022/10)

Hungary

Terpene Ketone: carvone (53,47 %)

Monoterpene: limonene (44,59 %)

FRANCHOMME, Pierre, Docteur PÉNOËL, Daniel, L’aromathérapie exactement, Éditions Roger Jollois.
MCVICAR, Jekka, La passion des herbes aromatiques-culinaires-médicinales-cosmétiques et comment les cultiver, Guy Saint-Jean éditeur.
TEUSCHER, Eberhard, ANTON, Robert, LOBSTEIN, Annelise, Plantes aromatiques – Épices, aromates, condiments et huiles essentielles, Édition Lavoisier TEC & DOC.

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