Description of Caraway Oil

Caraway Oil is steam distilled from the dried ripe "fruit" of an herb cultivated throughout northern and central Europe. In the West, caraway is most commonly associated with the smell of rye bread, which is often flavored with caraway seeds. The oil’s aroma is defined by D-Carvone, a light herbal component also found in Dill Oils. Caraway Oil’s uses revolve around flavorings for breads, pickles, liquors, and traditional savory seasonings but, also finds its way into aroma applications, especially with the rise of natural perfumery.

Aroma & Flavor of Caraway Oil

Fruity and hot, with an odor commonly associated with Rye bread and woody drydown. In flavor applications, it retains a spicy, slightly woody taste.


Botanical Name of Caraway Oil

Carum Carvi L.


Appearance of Caraway Oil

Pale Yellow Liquid

Cas#

8000-42-8

FEMA

2238

EINECS

288-921-6


EXTRACTION method of Caraway Oil

Steam Distillation


Principle Constituents of Caraway Oil

D-Carvone


Refractive Index of Caraway Oil

1.4840 - 1.4880 @ 20C


Specific Gravity of Caraway Oil

0.9000 - 0.9100 @ 25C


All scientific, regulatory and technical data is a guide for product identification purposes only. Only Berje authorized documentation is to be used for validation and confirmation. These documents can be provided upon request.

Flavor Usage
by Category

Harvest Schedule of Caraway Oil

2 MONTHS OF THE YEAR


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F
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A
J
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Documentation
*Available Upon Request

• Safety Data Sheet
• Certificate of Analysis
• Specification Sheet
Technical Data Sheet



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Caraway Oil






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