Caraway Seed, Carum carvi, is a small, ridged seed with a pungent, buttery warmth. It is also called caraway seeds, bulk caraway seeds, or caraway spice. It has a minimum of 1% volatile oil.

Some food historians believe that Caraway Seed may be one of the first spices ever used in Europe; Caraway Seeds have been found in archaeological digs of ancient lake dwellings in Switzerland dating back to 6000 BC. 

Caraway Seed is closely related to cumin, anise, coriander, dill, and fennel. 

Caraway Seed is popular with: American, bagel, breakfast, and pizza restaurants; 

brewpubs;

cafes;

manufacturers of bagels, sauces, condiments, and jams;

independent spice shops; 

olive oil shops; and 

seasoning companies

We also have Ground Caraway available. 

Flavor Profile

Caraway Seed opens with a sharp and camphoraceous flavor with sparks of citrus, pepper, and licorice.

How To Use

Toast Caraway Seeds in a pan to bring out the full flavor of the volatile oils. The camphor-like flavor adds a bracing contrast to fatty foods like duck or pork shoulder, and is a great topper for mild, soft cheeses, like muenster. Stir into Moroccan Soup. Add some to Pickled Blueberries for a savory edge. Blend into German-Style Mustard, or deepen the flavors in Savory Corn Fritters. It’s a natural on breads so toss over the top of Skillet Olive Bread. Mix into Sausage Links for extra flavor. 

Caraway Seed is a welcome addition to baked apples, Irish soda bread, braised carrots and parsnips, game meats, and fermented foods.

Caraway Seed pairs well with garlic, vinegar, juniper, chile, coriander, lentils, almonds, cheese, and cinnamon.