General Description
Caraway Seed is actually the fruit of a biennial herb in the parsley family, known as Carum carvi. The seed is about 1/5-inch long and tapered at the ends. The hard seed shells have five pale ridges.

Geographical Sources
Holland is the world's largest Caraway producer. It is also grown in Germany, Russia, Morocco, parts of Scandanavia, Canada, and the United States.

Traditional Ethnic Uses
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.

Storage
Store in cool, dark, dry places.