This wonderful spice is what gives character to some of your favorite food items like harissa paste, everything bagel spice, and rye bread. Not to be confused with cumin, our Egyptian Caraway seeds are well-loved and for their full, vibrant aroma.
Origin
Cairo, Egypt
Organically grown in Cairo, just north of the Faiyum Oasis, caraway plants are irrigated by the Nile River, just as they have been since time immemorial—or so it seems, given that ancient Egyptians sprinkled the seeds inside tombs to banish evil spirits. (Not superstitious? The peppery, bittersweet, slightly soapy seed gives character to everything from rye bread to cabbage.) After a sun-baked, two-year lifecycle, all parts of the caraway plant are edible, from the parsnip-like root to the flowers to the fruit. Caraway “seeds,” ridged and slightly crescent-shaped, are actually the dried fruit of the plant.
Tips for Success
Ideal spice for toasting lightly but take care that over toasting will result in bitter flavors. The oils within caraway seeds disperse best in oil.
FAQ
What are caraway seeds used for?
Caraway seeds are used extensively throughout Europe in baked goods such as rye bread and other meat dishes, cheeses, and pickles.
Is caraway similar to cumin?
There are many similarities between caraway and cumin. They both look similar and have warm earthy notes but caraway has hints of fennel and anise that cumin lacks.
What spices go well with caraway?
Cumin, coriander, and chiles are our go-to pairing with caraway but it is also often combined with dill parsley and thyme in European cooking.
