Caraway Seeds: Spice Plants with a Warm Caraway Aroma

True caraway (Carum carvi) is a biennial umbellifer and is grown mainly for its aromatic fruits, which are commonly referred to as caraway seeds. They taste spicy, slightly sharp, warm and unmistakable. In the kitchen, they are traditionally used for bread, sauerkraut, cabbage, stews, fried potatoes, cheese and hearty dishes.

Alongside true caraway, there are other plants that lead in a similar culinary spice direction or are often associated with the term caraway in trade. Cumin (Cuminum cyminum) has a distinctly earthier, warmer aroma and is especially known from Middle Eastern, Indian, North African and Mexican cuisine. Black cumin (Nigella sativa) is not botanically related to caraway, but its aromatic seeds have traditionally been valued in a similar way as a spice and medicinal plant.

Ajwain (Trachyspermum ammi) also belongs to this aromatic neighbourhood. Its seeds are less reminiscent of classic caraway than of a mixture of thyme, aniseed and strong spice. In Indian cuisine, they are used especially for pulses, flatbreads and heavier dishes. Such plants show that caraway aroma does not mean just one single flavour, but a whole group of warm, spicy and often digestion-related spice plants.

In herbal knowledge, many of these species have long played a role. True caraway, cumin, ajwain and black cumin are traditionally associated with digestion, warmth and strong seasoning. For use as medicinal plants, however, the usual rule applies: the plants differ considerably in their compounds, effects and tolerability. Medicinal use should therefore not be approached uncritically.

For the garden, caraway and related spice plants are especially interesting if you are looking for seeds for aromatic seed herbs. Some species are biennial and only form flowers and seeds in their second year, while others are grown as annuals and need more warmth. The individual plant species is always decisive, as caraway, cumin, black cumin and ajwain have different requirements in terms of site, soil and cultivation time.

• Seeds for true caraway and other spice plants with a caraway-like aroma
• Traditional culinary and medicinal plants for bread, cabbage dishes, pulses and spice blends
• Aromatic seed herbs with a warm, spicy and often digestion-related herbal tradition

With caraway seeds and related spice seeds, you can cultivate plants that combine strong seasoning, old herbal knowledge and international culinary traditions.