Caraway Seeds: The Rye Bread Spice and How to Cook Beyond It

Caraway seeds look like small, curved, ridged crescents, and many people assume they are a type of cumin. They are different plants, though both belong to the carrot family. Caraway has been used in Europe for a very long time, and it remains a favourite in German, Austrian, Hungarian, Scandinavian and North African cooking.

What it tastes like

Caraway tastes warm, slightly sharp and faintly sweet, with notes of anise and citrus. The main aroma comes from natural oils, including one called carvone. It is a strong spice, so a teaspoon goes a long way. Too much can taste medicinal.

Classic uses

The best-known home for caraway is rye bread, where it complements the sour, earthy flour. It also appears in sauerkraut, braised red cabbage, potato dishes, goulash, sausages, soft cheeses and savoury biscuits. In the Netherlands and Germany, caraway is added to cheese, and it flavours the spirit aquavit and the German liqueur Kümmel.

In North Africa, ground caraway is part of the chilli paste harissa, and a caraway-scented soup is traditional in Tunisia. That is a nice reminder that it travels well beyond European cooking.

How to cook with it

Toast the seeds in a dry pan for about a minute to wake up their aroma, then use them whole or crush them. Whole seeds are lovely in breads and on top of crackers. Crush them lightly for stews and rubs so the flavour spreads. Add them early in long braises, since they mellow with time.

Roast carrots or potatoes with olive oil, salt and a spoonful of caraway. Stir seeds into coleslaw dressing, a creamy beetroot soup or a bowl of cottage cheese. Add a teaspoon to a seeded soda bread dough. Caraway pairs with cabbage, apples, pork, mustard, garlic, onions and sour cream.

Nutrition at a general level

Caraway adds fibre and tiny amounts of minerals, but you will not eat enough of it to make a nutritional difference. It is traditionally linked with easing gas and digestive comfort after heavy meals, which is why it appears in dishes with cabbage and beans. Such traditions are food wisdom rather than medical claims.

Caraway versus similar seeds

Do not swap it with cumin, as cumin is earthier and smokier with no anise note. Fennel is sweeter and more mellow, and anise is more strongly licorice. If you only have fennel, use a little less and add a pinch of lemon zest for a similar effect.

Storage and cautions

Whole seeds stay fragrant for a year or two in an airtight jar kept in a cool place. Ground caraway loses its flavour quickly, so grind small amounts when needed. Allergies to carrot-family plants such as celery, fennel and coriander can sometimes extend to caraway, so be careful if you have these sensitivities. Concentrated caraway oil is much stronger than the seeds and is not the same as cooking with them.

This article is general information, not medical advice.