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Caraway's qualities were recognized by the ancient Egyptians, Greeks and Romans. The herb was widely used in the Middle Ages. It has been used for centuries in breads and cakes, and with baked fruit, especially roasted apples. Because caraway was said to prevent lovers from straying, it was once an essential ingredient in love potions. The seeds of caraway were prescribed for bringing bloom to the cheeks of pale-faced Young maidens.

The caraway seed is native to north and central Europe and West Asia. In India , it grows wild in the north Himalayan region. The herb is cultivated as a winter crop on the plains and summer one in Kashmir , Kumaon, Garhwal and Chamba at altitudes of 2,740 to 3,660 meters.

Caraway Seed is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, and soups.

Taste and Aroma
Caraway Seed has a pungent aroma and a distinctly sweet but tangy flavor.

History/Region of Origin
Caraway is native to Asia as well as northern and central Europe. First used in antiquity, Caraway has been cultivated in Europe since the Middle Ages. Evidence of Caraway's use in medieval times comes from seeds found in debris in lakes in Switzerland. Caraway is thought to be the spice used longer than any other in Europe. Writings from the 17th century indicate that Caraway Seed was used in breads, fruits, and cakes, and considered a digestive aid.

A Few Ideas to Get You Started
For enhanced flavor, lightly toast Caraway Seed before use in cheese dishes or potato salad. Caraway Seed is great for use in sauerkraut, soups, and stews; add Caraway in the last 15 minutes of cooking for best flavor. Sprinkle Caraway Seed lightly over spice cakes before baking. Mix 1/4 cup melted butter with 1 to 2 teaspoons Caraway Seed; spread on French bread or pour over green beans.

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