Spice
Caraway
Caraway is the crescent seed of Carum carvi, with warm rye-bread aroma used in European sausages, cabbage dishes, aquavit, and baking. Distinct from cumin though visually similar. Whole seeds bloom in fat; ground caraway is used in spice mixes and breads.
Also known as: Kümmel, Karwij, Kumina
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.44 g
- Saturated Fat 1.89 g
- Trans Fat 0 g
- Monounsaturated Fat 2.83 g
- Polyunsaturated Fat 4.72 g
- Cholesterol 0 mg
- Sodium 37.2 mg
- Salt 0.11 g
- Total Carbohydrate 65 g
- Dietary Fibre 25 g
- Total Sugars 3 g
- Complex / starch 14.6 g
- Protein 11.8 g
- Water 8.87 g
- Energy 392 kcal
- Water 8.87 g
- Carbohydrates 65 g
- Sugars 3 g
- Monosaccharides 3.34 g
- Disaccharides 1.44 g
- Starch 14.6 g
- Amylose 3.65 g
- Amylopectin 10.9 g
- Digestible Starch 12.4 g
- Resistant Starch 1.46 g
- Fibre 25 g
- Soluble Fibre 9.14 g
- Insoluble Fibre 17 g
- Protein 11.8 g
- Plant Protein 9.04 g
- Fat 9.44 g
- Saturated Fat 1.89 g
- Monounsaturated Fat 2.83 g
- Polyunsaturated Fat 4.72 g
- Vitamins 101 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.11 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.31 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 40.7 µg
- Vitamin C 2 mg
- Vitamin E 1.99 mg
- Vitamin K 29.6 µg
- Minerals 300 mg
- Major Minerals 293 mg
- Trace Minerals 6.7 mg
- Salt 0.11 g
- Sodium Chloride 0.11 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.11 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.31 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 40.7 · vitamin-e: 1.99 · vitamin-k: 29.6 ·
Minerals
Sodium: 37.18 · Potassium: 208 · Calcium: 48 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
History
Caraway grew wild and cultivated across Europe and western Asia as a bread and digestive spice.
Central European cookery fixed caraway in rye breads, cabbage, and sausage.
Caraway distilled spirits and seed trade expanded Nordic and German culinary use.
Commercial caraway from Europe and North Africa supplied global baking spice demand.