The seeds have been used to flavour food for around 5,000 years in the Mediterranean and Middle East. Caraway is produced in Holland and is commercially cultivated all over Europe as well as in Turkey, India and North Africa.

Caraway seeds have a warm, sweet, and slightly peppery aroma and their distinct flavour has a hint of fennel or anise with a note of dried orange peel.

Caraway is used extensively in eastern European, German, and Austrian cooking. It features in savoury and sweet dishes, including sauerkraut, goulash, and potato-based dishes. It is also used to flavour breads, cakes, and biscuits. Caraway is commonly used in the cooking of North Africa, mostly in vegetable dishes and in spice blends, such as Tunisian tabil and harissa.