Caraway - Soup

Caraway essence is one of the raw materials that are widely used to create sparkling top notes for perfumes. Although it's characteristic scent is considered too herbal and sharp to create a perfume only dedicated to this spice, you could find it very often at a mild dose in most of the new perfume releases. We usually work with it in 10 % solution, and only add 0,03 grams over 1 kg of perfume concentration. The distinct scent matches really nicely Hay absolute, White Pepper oil and Ginger essence among others.

The herb ( carum carvi ) originated in Asia, but now is cultivated mainly in Africa, Norther and Eastern Europe.

Also known as Meadow Cumin, it is a very old and well known spice, commonly used as early as Stone Age. Caraway Seeds are very popular in our days as well, particularly in Eastern Europe and in the Indian subcontinent. On research, so many medicinal properties of the seeds have been narrated that it is said to be the cure for nearly all diseases!

The greatest benefit of Caraway oil lie in its calming and soothing effect on the nerves and the digestive system, it also helps with respiratory problems, in fighting urinary infections and about a dozen skin-related problems. On the top of that, it makes the skin bright and fair if added to your body lotion!

You can benefit from its healing properties by inhaling caraway oil with the help of a vaporizer or a burner, or even by just simply diluting a few drops in the bath. In order to keep your stomach healthy, and maximize the miraculous advantages of caraway, it is the best to eat it either raw, on scrambled eggs e.g. or by preparing the following traditional Hungarian soup, which softens the taste of caraway seeds, and is a great idea to serve as an entrée with crunchy bread pieces.

Ingredients:

- 3 table spoon of oil

- 4 table spoon of flour

- 2 coffee spoon of caraway seeds

- 2 coffee spoon of paprika

- 1 onion

- 1 liter of water

- salt, according to your taste ( I usually put 2 coffee spoon. )

You make the "roux" from the oil and flower, when it is of golden color already, you add the caraway seeds and you stir the whole mix for a minute or two. Then, you take the cooking-pot away from the stove, leaving it to cool for ca. 2 mins. Once it is cooled, you add the paprika, you place the cooking-pot back to the fire only when paprika is mixed already well with the roux and the seeds. You pour 1 liter of water, then add salt and a peeled onion inside the soup in full, no need to cut it in, you will take this out at the end, before serving. Starting from boiling, you will need 15 mins for your soup to be ready to eat.

Enjoy the unique taste and its marvelous medicinal effects!