|Latin name||Carum carvi|
|Synonyms||Apium carvi, carum, caraway fruits|
|Plant family||Apiaceae (Umbelliferae)|
|Extraction||Steam distillation from the dried ripe seed or fruit (aprox. 2-8 % yield)|
|Origin||Native to Europe and western Asia, now widely cultivated in Germany, Holland, Scandinavia and Russia. (Egypt)|
|Plant characteristics||A biennial herb, up to 75cm high which has many branches, finley cut leaves and umbels of white flowers with a thick, tapering, root. The small seeds are curved with five distinct pale ridges.|
|Oil characteristics||A colourless to pale yellow liquid with a strong, warm, sweet spicy odour.|
|Traditional use||Extensively used as a domestic spice, especially in cakes, bread and cheese. Caraway has traditionally been used as a remedy for dyspepsia, menstrual cramp, poor appetite, laryngitis and bronchitis.|
|Blends well with||Jasmine, cinnamon and other spicy essential oils|
|Cautions and comments||Non-toxic, non-sensitizing, may cause dermal irritation in concentration.|
|Main chemical constituents||mainly carvone (50-60%) and limonene (40%)|
How to use?
4-5 drops in bath, on tissue or in a vaporiser. 15 drops in 50ml carrier.
WARNING – do not apply undiluted or internally. Keep away from children and eyes. Store in cool, dark place.