Caraway and cumin are often confused with each other in everyday language. The names suggest that cumin is a subspecies of caraway. Although cumin and caraway are both umbelliferous plants and closely related, anyone who has ever substituted cumin for caraway given by the recipe when cooking knows the big difference in taste between the two spices.
Cumin and cumin seeds are different
While both cumin and caraway are ancient spices that have been known for thousands of years – they are used in different parts of the world in different typical dishes:
- Caraway has always had an ancestral place on European menus from the Netherlands to Siberia.
- Cumin, on the other hand, is an integral part of many recipes of India, South America, China, North Africa, the Middle East, as well as Turkey and Greece.
Caraway has the advantage that it can be combined with many other spices due to its mild flavor. Thus, caraway fits particularly well with cabbage, roasts or meat dishes in general, fresh bread and soups and salads. Cumin, on the other hand, has a strong taste of its own, which is not always compatible with other spices. In this country, our palate enjoys cumin mainly through dishes such as chili con carne or falafel.
Effect of cumin and caraway similar
Caraway and cumin have a long tradition as medicinal plants. Chefs around the globe know about the appetizing effect of both spices. Cumin and caraway stimulate the metabolism, influence digestion by stimulating bile and gastric juice secretion, and help against cramps, flatulence and colic. Since caraway and cumin both contain essential oils, they also exert an anti-growth effect on bacteria and fungi. Nursing mothers appreciate the lactating power of caraway. However, caraway preparations should only be consumed during pregnancy and breastfeeding after consulting a doctor. Caraway is also said to help against headaches and toothaches. Likewise, like cumin, it is taken for menstrual cramps as well as coughs and respiratory diseases.
Caraway against flatulence
Caraway is one of the most common natural remedies for flatulence in Germany and is sometimes given to babies. In order to digest unpalatable food, it was often customary in the past to take caraway with a little sugar after a heavy, fatty meal. Even the Romans knew about the positive effect of caraway on flatulence. That is why almost all natural remedies for flatulence contain caraway seeds. In drugstores and health food stores you can buy tea mixtures with caraway, anise and fennel. Caraway tea is also suitable for three-month colic in infants. Caraway tea can also provide relief for other gastrointestinal complaints such as bloating or stomach cramps, and also provide fresh breath.
Make your own caraway tea
If you want to make caraway tea yourself, you should boil one to two teaspoons of whole caraway seeds briefly per cup. The grains are said to have a better effect against flatulence than ground cumin. Then let the brew steep for about ten minutes and pour it off. The tea can be drunk twice a day. Tip: It is better to add a quarter of a bulb of fennel to the caraway tea instead of sweetening it, as this increases the effect. Alternatively, caraway oil (one to two drops) can be drizzled on a piece of sugar and consumed up to three times a day. However, caraway should not be taken in large quantities over long periods of time, as this can damage the liver and kidneys.
Cumin recipe: couscous with vegetables.
A popular dish with cumin is couscous with vegetables. For three people, you will need the following ingredients:
- 200 g couscous
- 300 g potatoes
- 250 g zucchini
- 250 g carrots
- 1 can chickpeas
- 1 onion
- 2 garlic cloves
- 3 tomatoes
- 30 g raisins
- 2 tablespoons olive oil
- 2 tbsp freshly squeezed lime juice
- 450 ml vegetable broth
- To taste: cumin, pepper, salt, turmeric, coriander, cinnamon.
Preparation of the cumin dish.
Dice potatoes, carrots, zucchini, onions and garlic and sauté in a soup pot with heated olive oil, stirring. Now cook the vegetables at low temperature with a lid, stirring occasionally.In the meantime, drain the chickpeas in a sieve and wash under running water until the drain water remains pure, then add to the vegetables. Dice the tomatoes and mix them with the raisins. Season well, then add 150 ml of the vegetable stock, cover and simmer for another ten minutes. Bring the remaining vegetable broth to a boil and pour over the couscous placed in a bowl, then let swell for about five to ten minutes. Just before serving, add the lime juice. Traditionally, the dish is served on a platter with the vegetables framing the couscous.
