Sharp, earthy, and distinctly anise-forward, these crescent-shaped seeds are the signature of robust Northern European baking and preservation. Often mistaken for cumin, caraway has a sweeter, more mentholated bite that cuts through rich fats and sour ferments with medicinal clarity. Used for thousands of years, seeds have been found in Stone Age settlements, proving our long reliance on this spice to preserve and flavour our heaviest winter foods. It is the soul of rye bread, the secret to sauerkraut, and the perfect partner to roast pork.
