What’s the story with caraway?

Basic facts about caraway

True caraway, botanical Carum carvi, belongs to the umbellifer family. In its second year, this herb produces flower umbels in which the brown, slightly sickle-shaped seeds develop. Strictly speaking, these are not actually seeds at all, but – botanically speaking – the schizocarps of this herbaceous plant. However, in the world of spices, this part of the plant is generally referred to as a seed.

Caraway thrives particularly well in temperate climates and well-drained soils. Suitable conditions can therefore be found in northern and central Europe, for example, or in parts of Asia. To harvest it, the umbels are dried so that the caraway seeds do not go mouldy and can then be easily removed. Timing is crucial: if harvested too early, the seeds are not yet ripe; if harvested too late, the umbels have already dried out and the seeds have fallen away. The right timing and careful handling are therefore very important.

True caraway has a firm place in traditional German cuisine – though its distinctive flavour is also found, for example, in Eastern European cuisine. Depending on the region and the dish, caraway is used whole or ground.

Hang on a minute – real caraway? Is there such a thing as fake caraway?

In a way, although perspective probably plays a part. In this country, the term ‘real caraway’ is used to distinguish the spice from other plants with a similar flavour or name. Carum carvi It is also known as ‘meadow caraway’ or, due to its traditional use in this region, ‘bread caraway’. There is a risk of confusion with the following spices, for example:

Cumin

Cumin also belongs to the umbellifer family, but to a different genus. The species known by its botanical name Cuminum cyminum is very popular and the most common source of confusion when it comes to caraway. Outwardly, the two types of caraway look very similar, although cumin seeds are generally slightly lighter in colour. Cumin is traditionally used particularly in Indian and Arabic cuisine. The aroma of the seeds is earthy and slightly bitter – and thus quite different from the tangy and slightly sweet flavour of genuine caraway.

Black cumin

These small, black and hardy seeds share nothing more than a similarity in name with Carum carvi. Black cumin belongs to the buttercup family – so botanically speaking, the two aren’t even related. Black cumin seeds have a nutty and slightly pungent flavour.

Royal cumin – or ajowan

Less well known here, but very common in India: Trachyspermum ammi It is related to true caraway, but they belong to different genera. The small seeds look very similar to those of true caraway, but taste more like thyme.

How do caraway seeds release their aroma?

As the fragrant essential oils are contained within the seeds, their aroma is released particularly intensely when the seeds are cracked open. The warm, spicy flavour of caraway also comes into its own when heated; when using whole dried seeds, it can be comparatively subtle. The various preparation methods thus result in flavour profiles of varying intensity.

• Roasting

When whole caraway seeds are lightly toasted, the heat releases their essential oils. As soon as they begin to give off their fragrance, they should be removed from the pan to prevent them from burning. If they are then lightly crushed, the aroma is further enhanced.

• Pounding or grinding

If the seeds are freshly crushed in a mortar or ground in a spice mill before use, the flavour develops intensely as the seeds are broken open.

• Cooking

When cooking with whole or ground seeds, dishes containing fat or oil benefit particularly. On the one hand, fat is particularly effective at releasing the oils contained in spices and herbs. On the other hand, it is an important flavour carrier and ensures that the flavors are distributed harmoniously throughout the dishes.

• Soaking

Caraway seeds can also be soaked before use. This method tones down the intensity of the flavour slightly and softens the seeds – meaning they play a less prominent role when eaten.

Storing caraway seeds

To ensure you can enjoy the fragrant flavour profile for as long as possible, caraway should be stored correctly. This means: in a cool, dry place, away from light, and in an airtight container. When stored correctly, whole caraway seeds not only keep for longer, but naturally retain their aroma for longer too – as they have not yet been crushed.

Caraway: a tried-and-tested classic spice

Caraway is not only a staple ingredient in traditional dishes, but is also becoming increasingly popular in modern cuisine. Growing interest in a Local food production or the use of traditional ingredients have also helped caraway regain popularity. Caraway enhances meat dishes or hearty cabbage dishes; its sweet, nutty flavour is prized in caraway oil; and it contributes to the characteristic flavour of drinks such as aquavit. In addition, caraway acts as a natural remedy to aid digestion and relieve gastrointestinal complaints – which is why it also goes excellently with vegetarian or vegan products based on Pulses It works well. Caraway has always been a reliable ingredient in spice blends.

Whatever path caraway may take as a classic spice – with us as specialist wholesalers of supplies and consumables for food production, backed by a century of experience, you’ll be well-equipped to handle every single one.