Caraway, meadow cumin, common cumin, black cumin, cumin, mother cumin, cumin
Cumin differs fundamentally in native meadow cumin, king cumin (ajwain) or mountain cumin, Asian cumin and black cumin. Completely different spices with similar uses.
It has been used on legumes, cabbage dishes and onions for thousands of years because of foods that cause flatulence.
On the other hand, it has a digestive effect on bread and hearty grain dishes. It binds intestinal toxins and, as the spice with the most fiber, is one of the real powerhouses in the spice world.
Caraway seeds are rich in antioxidant flavonoids. These include carotene, lutein, cryptoxanthin and zeaxanthin, too Limonene, carvone, carveol, cumuninicaldehyde and furfurol have a strong antioxidant effect and protect the liver and kidneys from stress. The aquavit and Northern Irish Köm definitely deserve a mention as without the cumin they would be anything but original!
Caraway has always been used as an anti-inflammatory, very lightly dosed as a tea, it is safe to use from infancy. In old age, on the other hand, it can be used more vigorously, it is used against headaches and discomfort.
Cumin has another property that is often used therapeutically, because cumin stimulates the appetite and boosts the metabolism to the optimum.
What you should know:
If you don't like caraway, you won't be able to stop it in the long term, since childhood is very formative. Here it is enough to be forced to eat something that was not cooked correctly once, and the negative association is already there initiated. Cumin should always be toasted