- Apiaceae
- Fruit, whole
- Europe · Western Asia
- Whole seed
Caraway Seed
Carum carvi
Select sizeThe plant
The curved dried fruits of a member of the parsley family are commonly sold as caraway seeds.
What's in it
Carvone and limonene are fragrant compounds in the seed’s natural oil. They give caraway its distinctive warm, fresh aroma.
S-carvone
The caraway note. Up to sixty per cent of the volatile oil.
R-carvone
The mirror image of the same molecule — and it smells of spearmint.
Limonene
The citrus component, around thirty per cent.
Fixed oils
Roughly fifteen per cent of the seed by weight.
How it works
After-meal ease: Caraway is traditionally used for wind and bloating—the full, stretched feeling that can accompany gas in the gut. Herbal meaning: Carminative means a herb used to ease wind. Lightly crushing the seeds releases the oils that give a caraway infusion its characteristic aroma.
In the tradition
A longstanding European kitchen spice and after-meal herb.
The familiar seeds are technically small dried fruits.
- 1Simmer 1–2 tsp of dried caraway seed in 500ml water for 15–20 mins, then strain.
- 2Drink 1–2 cups daily.
- 3Warm, slightly sharp flavour.
- Avoid with related spice allergies; seek advice for gallbladder problems or medicinal use during pregnancy and breastfeeding.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare caraway seed?
Caraway Seed is simmered as a decoction rather than steeped. Simmer 1–2 tsp of dried caraway seed in 500ml water for 15–20 mins, then strain. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is caraway seed?
Caraway Seed (Carum carvi) belongs to the Apiaceae family; the fruit is used. Origin: Europe, Western Asia. A warming, aromatic favourite traditionally enjoyed for wind and bloating.
How should I store dried caraway seed?
Keep it in an airtight container in a cool, dry place away from sunlight and moisture. Dried herbs are at their best for around a year.
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