Caraway seeds

Kümmel (German); caraway

Flavor and role: Crescent-shaped seeds with a distinctive aroma mixing anise and earthiness. They go well with rye bread and cabbage dishes.
Typical dishes and uses: Rye bread, sauerkraut, goulash, German and Eastern European potato dishes, harissa.
Substitutes: 1 tsp caraway = 1 tsp fennel seeds or 1 tsp dill seeds.
Storage: In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.
Main countries: Germany · Netherlands · Poland
Used in this book: Hungarian Goulash Soup Kafteji Shakshuka Bigos Reuben Melt with Russian Dressing Clarified-Butter Bratkartoffeln with Caraway, Marjoram and Fried Egg Fricassé with Slata Mechouia and Jammy Eggs Beef Shin Goulash with Csipetke Gochujang Goulash with Korean Rice Cakes Goulash Melt with Dipping Broth Kafteji with Kefta and Homemade Tabil Harissa-Gochujang Kafteji Bibimbap (Tunisian × Korean)Kafteji Egg Muffins with Harissa Yogurt Cast-Iron Crust Raclette with Caraway Potatoes and Homemade Pickled Shallots Charred Pepper and Merguez Shakshuka, Oven-Baked

Updated 2026-10-10