With its flavor similar to cumin, caraway is often confused with it — but beware, they are two very different plants.

Caraway is also known for its notes of fennel, green anise, and dill.

Caraway – Carum carvi is its botanical name – is a small biennial plant that produces dark-colored seeds.

It grows wild in harsher climates, especially in Northern and Eastern Europe. Its aromatic and delicate scent is reminiscent of anise. Due to its geographical origins, caraway is a common spice in traditional Hungarian cuisine: think goulash, the delicious körözött cheese spread (made with paprika and caraway), and various meat stews.

Caraway is also widely used in other Northern and Eastern European cuisines, including Germany, Austria, the Netherlands, and France—particularly in the Alsace region.

Cumin – Cuminum cyminum – is a completely different plant.

It is mostly cultivated in India and around the Mediterranean basin. Its seeds are yellowish in appearance and have a much stronger aroma than caraway. Cumin is a staple spice in North African and Middle Eastern cooking: couscous, tagines, falafel, shakshuka, and more.

Caraway seeds offer a more subtle aroma than ground caraway and are ideal for saucy dishes.

To intensify their flavor, you can toast the seeds in a dry pan over high heat, stirring constantly to avoid burning. Toasting spices is a great way to bring out their full aromatic potential. After toasting, grind them in a spice grinder or coffee mill.

Caraway pairs beautifully with all types of meats: game, pork, lamb, goose, red and white meats such as turkey and chicken.

Ground caraway is also a great addition to many Middle Eastern-style dishes: carrot purée, spiced chickpeas, or even for making homemade harissa by mixing caraway with chili paste.

It's also an essential condiment to pair with certain cheeses, like Munster or Gouda!

Finally, caraway is very heat-resistant, making it perfect for marinades, slow-cooked dishes, and sauces.

Ingredients: Caraway

Origin: Egypt

Weight: 40g