Alternative names: Roman cumin, Persian caraway, wild cumin
Thought to be the oldest cultivated spice plant in Europe, the caraway seed was used even longer ago by the Ancient Egyptians, Greeks and Romans. Caraway is described as having a warm, earthy, robust aroma with flavour notes hinting of anise, fennel and mint.
The most famous use for caraway is in rye bread but it is also employed to great effect in flavouring meat, potato dishes, soups, pickles, cheeses, fruits and cakes. Caraway is also an important addition to hot Tunisian harissa paste. It is recommended caraway seends are lightly roasted before use, to draw out their essential oils.
Produce of Egypt