Caraway seeds have a warm, sweet and slightly peppery aroma when squeezed between index and thumb fingers. Its seeds are used extensively in European and Mediterranean cooking. In order to keep the fragrance and flavor intact, caraway seeds are generally ground just before preparing dishes or whole seeds are lightly roasted before using them in a recipe.
Caraway seed is widely used as a savory spice. It is principally added in cooking as a condiment and flavoring base. It features in savory dishes, including cabbage soups, sauerkraut, and salads. Caraway gives its pleasant aroma to breads, cakes, biscuits, and cheese. Caraway is also an important ingredient in some of the northern European liquors like kummel, gin, and schnapps. In addition, along with other spicy items, they are being used to season sausage and other meat preparations.
Caraway water is sometimes used in treating flatulence and indigestion in traditional medicines, especially used to relive infantile colic. It is also used in pharmaceuticals as flavoring agent in mouthwash and gargle preparations. Caraway extraction is used as a rubefacient (to soothe muscle sores), clear the cold, as a remedy in bronchitis and irritable bowel syndrome in many traditional medicines. (Medical disclaimer). Caraway poultices. Warmed-up caraway seeds that are placed on a gauze can be used to eliminate intestinal worms in cases of children. The poultices are applied on the stomach area.