Uses
The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in breads, especially rye bread.
Caraway is also used in desserts, liquors, casseroles, curry and other foods. It is more commonly found in European cuisine. For example, it is commonly used in British caraway seed cake and is also added to sauerkraut. It is also used to add flavor to cheeses such as bondost, pultost, nøkkelost and havarti. Akvavit and several liqueurs are made with caraway. In Middle Eastern cuisine, caraway pudding is a popular dessert during Ramadan.
The roots may be cooked as a root vegetable like parsnips or carrots.
Caraway fruit oil is also used as a fragrance component in soaps, lotions, and perfumes.
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