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When ground, caraway seeds yield up to 7.5% of volatile oil, mostly D-carvone, and 15% fixed oil of which the major fatty acids are oleic, linoleic, petroselinic, and palmitic acids. [ 13 ] Phytochemicals identified in caraway seed oil include thymol , o-cymene , γ‑terpinene , trimethylene dichloride, β-pinene , 2-(1-cyclohexenyl ...
S - (+)-Carvone is the principal constituent (60–70%) of the oil from caraway seeds (Carum carvi), [10] which is produced on a scale of about 10 tonnes per year. [3] It also occurs to the extent of about 40–60% in dill seed oil (from Anethum graveolens), and also in mandarin orange peel oil.
Nigella sativa (black caraway, also known as black cumin, nigella, kalonji, charnushka[2]) [3][4][5] is an annual flowering plant in the family Ranunculaceae, native to eastern Europe (Bulgaria and Romania) and western Asia (Cyprus, Turkey, Iran and Iraq), but naturalized over a much wider area, including parts of Europe, northern Africa and ...
Make the Caraway Oil: Meanwhile, in a small skillet over medium heat, heat the olive oil. Add the caraway seeds and cook until fragrant, about 1 minute. Remove the pan from the heat and set aside ...
Ajwain. Ajwain or ajowan (Trachyspermum ammi) [3] (/ ˈædʒəwɒn /) —also known as ajowan caraway, వాము (in Telugu), omam (in Tamil), thymol seeds, bishop's weed, or carom —is an annual herb in the family Apiaceae. [4] Both the leaves and the seed ‑like fruit (often mistakenly called seeds) of the plant are consumed by humans.
Nigella ciliaris flower and seed capsules. Nigella damascena seed capsule. Nigella is a genus of 18 species [1] of annual plants in the family Ranunculaceae, native to Southern Europe, North Africa, South Asia, Southwest Asia and Middle East. Common names applied to members of this genus are nigella, devil-in-a-bush or love-in-a-mist.
Nigella sativa, black caraway is also called kalonji or nigella, and more common in the Far East, Mideast, Bangladesh, India and Africa. The seeds vary in shape, are pure dark black, with no other visible colors. This seed is used at the beginning of Indian Subcontinent cuisine to flavor the oil, onions, other spices, meats and vegetables.
This page was last edited on 12 October 2015, at 18:50 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike License 4.0; additional terms may apply.
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