Caraway seed, or Carum carvi, is one of the oldest spices around. Used for over 5,000 years ago, this spice was even present in the diets of the Mesopotamians.

Caraway seed has an oil content of 4% to 7.5% depending on how they are grown. This essential oil is made up of mostly d-carvone and limonene. It also has a fixed oil content of 15%.

Caraway has many other names, like “karawya” in Arabic, “gel u zi” in Mandarin, “cumin de pres” in French, “kummel” in German, “shia jeera” in Hindi, “kyira wei” in Japanese, “alcaravia” in Portuguese, “tmin” in Russian, and “alcaravea” in Spanish. It also has some interesting common names, like “Roman’s cumin” or “meridian fennel.”

History of Caraway Seed

Some superstitious people claim that putting caraway seeds inside an object make the object hard or impossible to steal. The thief will become disoriented and be unable to leave with the object. Some people even tuck caraway seeds into their safes to render them “invisible” to thieves.

Witches use caraway seeds in love potions, as they are thought to keep lovers from straying. Chickens and homing pigeons are also fed caraway seeds to keep them from wandering off. In Ancient Rome, Caraway seed was prescribed to “pale-faced” girls who were more than likely suffering from anemia. Julius Caesar’s army ate breads made of caraway seeds and caraway root. Caraway seed even has some Shakespearian roots, having been very popular during Elizabethan times. Caraway seeds were often served alongside baked apples as a condiment.

Caraway Seed Cultivation

Caraway can either be annual or biennial. The first season is considered a seedling year. It looks like a carrot at 8 to 10 inches tall, and forms an arrangement of leaves that is circular and finely divided. The plant has a long tap root and may produce flowers. If it produces flowers and seeds in the same year, the plant is destined to die. Plants that do not have flowers will live for another year, producing seeds the second year they are alive. The second season will allow for more growth, with the plants usually ending up in the 2-3 foot range. After the plant flowers the seeds are produced. Seeds look brownish in color, have ribs, and are slightly crescent shaped.

These plants prefer well-drained, fertile soil and plenty of sunshine. These plants are resilient and are susceptible to very few diseases or pests. The longer the plant is in the sun, the more essential oils it will produce. These essential oils are what give caraway its distinct flavoring. Caraway seed is cultivated commercially in a variety of places like England, China, Canada, and Finland.

Our Organic Caraway Seed comes from Egypt.

Cooking with Caraway Seed

Traditional Irish Soda Bread always has caraway in it. This is a key ingredient for this bread, as well as rye bread. It is also excellent with fatty meats like pork, duck, and goose.

It is wonderful for use in seasoning sausages, and it is used in a European liqueur called kummel, which is both sweet and colorless. In Italy, chestnuts are boiled in water with caraway before they are roasted.

Sauerkraut is seasoned with caraway seeds, and it is a signature flavor in German cooking. In Scotland, there’s a food called “salt water jelly” which is essentially buttered bread dipped into caraway seeds.

Some recipes that we like using caraway seed include Harissa Couscous, Moroccan Soup, and Sweet Potato Poutine.

Caraway seed goes well with coriander, garlic, parsley, thyme, vinegar, potato soups, apples, breads, duck, goose, noodles, onion, and root vegetables.

Add caraway at the end of the cooking process. Overcooking it will give your food a bitter flavor.

Whole vs Ground

Caraway can be used both whole or ground, but it is best to use whole. If you do have to grind it, use it quickly as it will lose potency quickly.

What Does Caraway Seed Taste Like?

Organic caraway seed tastes warm and bittersweet, spicy, and yet also slightly like orange peel. Some say it even has a light anise flavor.

Are Caraway, Black Cumin, Cumin, and Nigella the same thing?

No, they aren’t. There seems to be some confusion between these spices, especially since Caraway sometimes bears the name “Roman Cumin.”

Cumin looks similar but has a vastly different flavor profile. Black cumin, also known as kala jeera, is a smaller cousin of regular cumin. Nigella is a black seed that is also sometimes mistaken for black cumin, but it is not. Nigella has a peppery flavor and is a very popular spice in Turkish cuisine.

Substitutions and Conversions

When considering a substitute for Caraway, think about what kind of dish you’re cooking. Indian and Asian inspired dishes can use anise seed, dill seed, cardamom or star anise as a substitute. Use half the amount of these other seasonings that you would use for caraway seeds. If you are cooking from another cuisine, you may find that there are less suitable replacements, since caraway has such a unique flavor. When baking bread, celery seed is close. Baking sweets? Reach for poppy seeds or sesame seeds if you don’t have caraway handy.

Cumin is sometimes suggested as a substitute, but that really depends on what kind of dish you are cooking. They don’t have similar flavor profiles, so a soup or stew would not taste the same with cumin as it does with caraway seed.

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