Caraway (Latin Carum carvi) is one of the oldest spices in the world and has been known for thousands of years. It originates from Northern and Central Europe as well as Asia. Caraway was even discovered in pile dwellings dating back to the Neolithic period. In Switzerland, archaeologists found caraway seeds in a 5,000-year-old settlement. Caraway was mentioned for the first time in an Egyptian herbal encyclopedia from 1500 BC.
In the Middle Ages, it was considered protection against evil spirits, and according to an old folk belief, a caraway seed in a partner's pocket was said to ensure their fidelity. During the time of Charlemagne, it was planted in the emperor's gardens and fields under his instruction.
Quick Facts
| Scientific name | Carum carvi |
|---|---|
| Family | Apiaceae (parsley family) |
| Other names | True caraway, meridian fennel, Persian cumin |
| Origin | Northern and Central Europe, Asia |
| Parts used | Seeds (schizocarps) |
Cultivation
Caraway grows in temperate climates and is now primarily cultivated in Germany, Poland, the Netherlands, and Scandinavia. The biennial plant blooms in its second year in dense white umbels, from which the characteristic sickle-shaped seeds develop.
What does caraway taste like?
Caraway has a warm, spicy aroma with anise-like, sweet hints and a slightly bitter component. It is more intense than anise, but milder than star anise. Freshly ground in a mortar, it unfolds its full aroma.
Culinary use
- Cabbage dishes: Classic for sauerkraut, coleslaw, red cabbage
- Legumes: Lentils, peas, beans — adds a special seasoning
- Bread: Rye and sourdough breads, caraway rolls
- Cheese: Tilsiter, Munster, Harzer — often with caraway
- Meat dishes: Roast pork, pork knuckle, goulash
- Spirits: Aquavit, caraway liqueur
Note: Do not confuse caraway with cumin — although both belong to the same plant family, they taste very different.
Storage
Whole seeds keep for 2 years, ground seeds for 6–12 months. Store in a dry, dark, and airtight place.
