Despite the similarity in words, thyme and caraway seeds are completely different plants. Their characteristic features and methods of application are described below.
Features and biological description
Caraway and thyme belong to different families and have characteristic features that will help distinguish them in the garden or on the store counter.
Thyme
Thyme is also called thyme. A perennial plant is part of the family of Lamiaceae.
Did you know? The thyme botanical classification includes 214 species, of which creeping thyme and Marshall thyme are more common.
Biological features:
- shrub or shrub up to 35 cm in height;
- woody stems, lying or ascending;
- leaves of different shapes and sizes (depending on type), stiff, with a short petiole;
- flowers in inflorescences at the ends of twigs appear in late summer.
Thyme is used for the following purposes:
- fresh and dried leaves - for cooking;
- stems and flowers are added to tea;
- leaves - for some liquors;
- essential oil - in perfumery and pharmaceuticals;
- thymol is a remedy for worms, for disinfection and anesthesia;
- decoction of the plant - with radiculitis;
- has expectorant properties and is a frequent component of cough syrups;
- baths with thyme - with neuralgia, rheumatism, joint diseases;
- the plant is often grown for decorative purposes.
Caraway
A biennial plant belonging to the family Umbrella, also sometimes called wild or field anise.
Important! Caraway must not get into bird food, as it is poison for birds!
Biological characteristics:
- single straight stems up to 1 m high;
- the stem branches strongly to the apex;
- the leaves are elongated, strongly dissected, 6–20 cm long, resemble dill;
- inflorescences in the form of umbrellas combine small flowers of white or pink;
- the fruit is oblong, about 3 mm long, brown.
Cumin is used in the following areas:
- leaves and shoots are eaten fresh;
- fruits are a popular spice;
- essential oil - in perfumery and soap making;
- oil is an antiseptic and a remedy for worms;
- has a choleretic effect and reduces rot and fermentation in the intestine;
- as a mild laxative and sedative;
- tea with caraway seeds is recommended to increase lactation;
- for treating stomach problems in livestock.
What is the difference between thyme and caraway seeds?
Plants differ not only biologically, but also in terms of growth, as well as in taste and smell.
Origin history
Both species are characteristic of most of Eurasia. Thyme can also be found in northern Africa and Greenland, and cumin with its habitat enters the territory of India and Pakistan.
Both plants have been used since ancient times as medicinal.
Growing conditions
Caraway seeds grow on the outskirts of rare forests, in meadows and near residential buildings like weed grass. Thyme is more versatile and is also found in the steppes, on rocky slopes and in the mountain tundra.
Differences in taste and smell
Thyme has a pleasant aroma that is different in different species. So, there are varieties with a pronounced lemon smell. The taste of the plant is medium-sharp, spicy, slightly bitter. Aroma and taste are most fully manifested after a long preparation.
The taste of thyme goes well with other spices, so the plant is often included in traditional seasoning mixes.
Caraway seeds have a tart taste, in which some sweetness and bitterness are felt. The characteristic smell is enhanced by grinding and heating, resembling nutmeg and black pepper.
Did you know? Thyme and caraway seeds — valuable honey plants. Nectar honey of these plants has an unusual aroma and taste.
Recommendations for use
Thyme is a part of spicy mixtures:
- "Provencal herbs", which also include marjoram, rosemary, chervil, tarragon and savory;
- “Garni Bouquet”, where parsley, bay leaf and other spices and roots are also located;
- Zakhtar is being prepared in Jordan with the addition of sesame and sumac;
- Dukka comes from Egypt and includes coriander, hazelnuts and sesame seeds.
- meat roast, poultry dishes;
- vegetable casseroles;
- vegetable soups and meat broths;
- sauces and egg dishes.
- in bakery products, mainly for sprinkling;
- in sausages and cheese;
- for flavoring fish dishes;
- for tinctures, beer and kvass.