Caraway

Caraway is often called Persian cumin ou black cumin, and it tastes sharp, with hints of citrus. I use caraway in a number of my mixes, quite frequently associating it with sweet pepper, but also with cumin, as I love the balance achieved by their combination.

Caraway (Carum carvi) is a cold hardy, umbelliferous, biennial plant native to central and northern Europe. Today, the majority of fragrant caraway seeds are harvested in Germany, Poland, Egypt and Northern India. 

Caraway seeds are dark brown and slightly curved with a single carpel. Cumin, which looks similar to caraway, has two carpels. The distinction is important in recognizing the two because their flavors are very different and caraway is considered an aromatic seasoning (rather than a spice) in Europe. 

Caraway seeds have been found on prehistoric sites in continental Europe. The Greeks preferred cumin to caraway, but the Romans used caraway extensively in sauces, salad dressings, and bean dishes. Caraway seeds are used to flavor breads and cookies throughout Europe. Livarot, Munster and Gouda cheeses are also made with caraway.   

Caraway seeds can be used to season fish and shellfish. It’s also used in sauerkraut, Hungarian goulash, and Irish stew. Caraway is also one of the spices we use in our Harissa and Ras El Hanout blends.