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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Breeds, cuts & preparations
Variety
Annual CarawayBiennial CarawayCarum carviDutch CarawayEgyptian CarawayFinnish Caraway
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AniseAromaticEarthyPungentRye-likeSlightly BitterSweetWarm
History
Caraway grew wild and cultivated across Europe and western Asia as a bread and digestive spice.
DE
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.