Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
Puducherry
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
Care for caraway? MEALS THAT HEAL
|
On a rainy day, there’s nothing like a bowl of hot cauliflower and caraway soup
|
FLAVOUR AND FRAGRANCE Caraway
Caraway is another member of the group of aromatic plants, characterised by carminative properties, such as anise, cumin, dill and fennel. It is, however, grown less for the medicinal properties of the fruit, or so-called ‘seed,’ than for
its use as flavouring in cookery, confectionery and liqueurs.
It is a biennial, with smooth, furrowed stems, growing to one-and-a-half-2 feet high, bearing finely cut leaves, and umbels of white flowers which blossom in June. The fruits which are popularly and incorrectly called seeds are laterally compressed, somewhat horny and translucent, slightly curved, and marked with five distinct, pale ridges. The leaves possess similar properties and yield oil identical to that of the fruit. The dried fruit is brown in colour, has a pleasant smell and sharp taste. The seeds are hard and sharp to touch.
Medicinal properties
The seeds and the oil are used in a number of medicinal preparations for treating disorders such as rheumatism, eye infections and toothaches. The oil is also used as a fragrance component in cosmetic preparations. Caraway was widely employed at one time as a carminative cordial, and was recommended in dyspepsia and symptoms attending hysteria and other disorders. Its former extensive employment in medicine has decreased in recent years, and the oil and fruit are now principally employed as adjuncts to other medicines as a corrective or flavouring agent, combined with a purgative. For flatulent indigestion, however, from one to 4 drops of the essential oil of caraway given on a lump of sugar, or in a teaspoonful of water, is efficacious. Distilled caraway water is considered a useful remedy in the flatulent colic of infants, and is an excellent vehicle for children’s medicine.
Culinary uses
Caraway is widely used as a spice for culinary purposes and for flavouring bread, biscuits, cakes and cheese. It is also used for seasoning sausages. The entire plant is edible. The roots may be boiled and treated like cooked parsnips or carrots. The young leaves can be used in salads or for seasoning soups and stews. The liquorice flavoured seeds give rye bread its characteristic taste but are also good in potato soup, cheese spreads, sauerkraut and salad dressings. Several liqueurs are made with caraway, including Kummel and some Schnapps.
Now, for a recipe.
Cauliflower & Caraway Soup
Ingredients
Olive oil: 2 tsp
Onion, finely chopped: 1 (medium-sized)
Caraway seeds: 2 tsp
Cauliflower, cut into small florets: 750gm
Vegetable stock or water: 750ml
Fresh cream fresh or milk: 20ml
Parsley, finely chopped: 2 tbsp
Salt and ground black pepper to taste
Caraway seeds, extra, for garnish (optional)
Method: Heat olive oil in a large saucepan over medium heat. Add the onion and caraway seeds and cook them for three minutes or till the onion softens. Add the cauliflower and stock, increase heat to high and bring to the boil. Reduce the heat to medium-low and simmer, covered, for 15-20 minutes or till the cauliflower is tender. Remove it from the heat and allow it to stand for five minutes.
Transfer half the soup to a blender or food processor bowl and process till smooth. Repeat this with the remaining soup. Return the pureed soup to the saucepan. Stir in the fresh cream or milk. Cook over low heat, stirring for five minutes, or till just heated through. Do not boil. Stir through the parsley and season with salt and pepper. Sprinkle the extra caraway seeds and serve immediately.
RISHI MANUCHA
Junior Sous Chef,
Taj Connemara
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
Puducherry
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
|
