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Caraway (Carum carvi) is a biennial herb in the carrot family. The strongly aromatic structures commonly called caraway “seeds” are botanically dry fruits.
Identification
The plant has finely divided leaves, white flower umbels, and narrow curved aromatic fruits with distinctive ridges.
Culinary Use
Caraway is traditional in breads, cheeses, cabbage dishes, sausages, pickles, liqueurs, and baked goods across Central, Northern, and Eastern Europe and parts of western Asia.
Traditional Herbal Use
Caraway fruits have long been used as a warming aromatic digestive, especially in preparations associated with gas, bloating, and post-meal discomfort.
Research Context
Caraway volatile oil, rich in carvone and limonene, has been studied for digestive and antimicrobial effects. Some clinical research has examined caraway in combination products, which does not necessarily establish the effect of caraway alone.
Safety
Culinary use is generally considered safe. Concentrated essential oil is much stronger than the whole spice and can irritate skin or mucous membranes if used improperly. People with strong Apiaceae-family allergies should use appropriate caution.
Folklore
Caraway has old European associations with protection, fidelity, and keeping valued people or possessions from wandering away.
Educational information only.