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Caraway Details & Specifications
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Botanical Name
:
Carum carvi Linn.
English Name   
:
Caraway
Hindi Name   
:
Shahjira,Kaalaa jiiraa
CATEGORY : Carminative

SOURCE
Part used   
:
State of the part used
Fruits
:
N/A
:
N/A

FAMILY : Umbellifereae

GEOGRAPHICAL SOURCE
The plant is indigenous to India and is found in following countries:- Asia Britain China England Europe Finland Germany Holland India Morocco Norway Russia Sweden

IDENTIFICATION
Organoleptic characteristics
Colour 
:
Odour  
:
Characteristic and aromatic
Taste 
:
Characteristic and aromatic
Size
:
7 ? 2 mm
Physical Standards
Total Ash    
:
N/A
Moisture    
:
N/A

CHEMICAL CONSTITUENTS
Major    

Major chemical constituents responsible for physicochemical and therapeutic action of the herb are :- ? Volatile oil (3-5%) ? Fixed oil (8-12%) - ketone carvone and terpene limonene Dihydrocarvone Carveol Dihydrocarveol Ketone /p>

     
Minor    
Minor chemical constituents of this herb are :- Proteins Calcium oxalate Resin
     

CULTIVATION
Caraway was well known and it is believed that its use originated with the ancient 'Arabs', who called the seeds 'Karawya' deriving it's name. It contains not less than 3.5% v/w of the volatile oil. The full grown caraway plants are about 60 cm. high and have bipinnate leaves with linear segments. A nitrogeneous substance such as sodium nitrate is a good addition to the soil and shallow cultivation is necessary to keep the ground clear or weeds. When the oldest fruits are just ripe the crop is harvested with a reaping machine, choosing the early morning for the operation to reduce the loss of fruit. The sheaves are stacked in shocks on the field and allowed to dry which may take two or three weeks. The fruits are finally separated in a threshing machine and are stored in bags made of a coarse fabric of jute or hemp.

STORAGE

To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions:- Air tight containers Protection from light

 

 
 
 
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