Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Caraway Seed along with all the recipes employing Caraway Seed presented on this site, with 125 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Caraway Seed recipes added to this site.

These recipes, all contain Caraway Seed as a major wild food ingredient.

Caraway (also known as Persian cumin) is a biennial plant, Carum carvi native to Europe and western Asia. It is a membero of the Apiaceae (also known as Umbelliferae) plants of which carrots are also a member. The plant has divided feathery leaves and grows to between 20 and 30 cm tall. These bear flower stems that can grow to almost 60cm tall and bear white flowers in umbels (umbrella-like structures). When ripe the fruit are crescent-shaped and contain a single seed. (The fruits of the caraway plant are often, and erroneously, called seeds. If you actually open one of these fruit you will see that it bears a seed within).



The fruit are generally used whole in cooking and they have a pungent anise-like flavour. They are used especially in rye bread but are also used in casseroles and carrot cakes. Liqueurs are also flavoured with caraway seeds, as are a number of continental cheeses.