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Carum carvi - Asitajiraka, Caraway

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Caraway is the fruit of a biennial herb. The plant has a fleshy root and slender branched stem that attains a height of 0.5 to 0.6 mtrs, with small white flowers in compound umbels.


Kill hookworms, Gastric problem, Flatulence, Bowel spasms, Mild diabetes, Cough, Atherosclerosis, Lower blood pressure, Cholesterol, Menstrual cramps.

Parts Used

Leaves, Fruits, Seeds.

Chemical Composition

Caraway fruits may contain 3% to 7% essential oil. The aroma of the oil is mostly dominated by carvone (50 to 85%) and limonene (20 to 30%); the other components carveol, dihydro­carveol, α- and β-pinene, sabinene and perillyl alcohol are of much minor importance.[1]

Common names

Language Common name
Kannada Jeerige, Jiaka
Hindi Jangi dhania, Jeerka
Malayalam NA
Tamil Appakacaccompucceti, Appakacam
Telugu Seema jeeraka, Seemai sompu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit Asitajiraka, Bahugandha, Bhedanika
English Caraway, Caraway seed, Kummel


Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.












Kind Shape Feature
Alternate Stalked Basal leaf-stalk channelled, stem leaf-stalk sheath-like, base with stipule-like lobes. Basal leaf blade long, 2–3 times pinnatel



Type Size Color and composition Stamen More information
Unisexual 3–5 mm White Stalks on secondary umbels and flowers very different lengths and Flowering time is June–August


Type Size Mass Appearance Seeds More information
Broadly elliptic Flattish Single Narrowly ridged, dark brown, 3–6 mm (0.12–0.24 in.) long schizocarp, highly fragrant when broken

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation


How to plant/cultivate

Succeeds in ordinary garden soil as long as it is not too wet in winter. Prefers a moist soil in full sun or partial shade. Tolerates a pH in the range 4.8 to 7.6. Caraway is a well-known herb that has been cultivated for its culinary and medicinal uses since ancient times[3]

Commonly seen growing in areas

Hills of South India, Plains of North India, Hills.

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External Links