The caraway, also called cumin, scientific name carum carvi, is a plant of the Apiaceae family whose seeds are widely used, especially for cooking in northern Europe, to flavor different dishes thanks to the taste that reminds that of anise and fennel. These seeds are also characterized by interesting healthy properties, in fact they contain proteins and fibers and are also a source of mineral salts, such as phosphorus, copper, magnesium, calcium, potassium and iron, and vitamins, such as A, B, C, E and folate. Moreover, the caraway seeds are appreciated for their digestive and carminative, antispasmodic, antioxidant and antibacterial properties, therefore useful to counter inflammatory diseases of the intestine, colic, abdominal cramps and flatulence (Keshavarz, Res Pharm Sci, 2013 or even Thippeswamy et al, Journal of Pharmacy research, 2013). In addition to this, these seeds also have an expectorant action with beneficial properties on the respiratory tract and, according to scientific studies, these seeds also perform an anticancer action, thanks to mechanisms of apoptosis, which means the death of damaged cells, anti proliferative and antimutagenic properties (Johri et al, Pharmacogn Rev, 2011). Finally, caraway seeds also have antidiabetic and diuretic properties without presenting toxic effects on the kidneys or other side effects (Johri et al, Pharmacogn Rev, 2011). The seeds of caraway can be added to bread, biscuits, cheeses but can also be used to prepare herbal teas to help in case of duodenal inflammation and flatulence. To make the tea, put a teaspoon of crushed seeds in a cup of boiling water, let it brew for ten minutes, then filter and drink. This infusion can also be used for gargling in order to fight halitosis.
Vitamins and mineral salts, carminative and digestive properties, useful against inflammation of the intestine and flatulence, antioxidant, antibacterial, anti-inflammatory and even anticancer action