Caraway Seeds
Carum carvi · caraway seeds · karwij
Caraway Seeds: what every chef needs to know
Caraway seeds are the dried fruits of caraway, a biennial plant from the carrot family. The crescent-shaped, ribbed seeds are dark brown to greenish-brown. Caraway seeds are the most recognisable spice in Dutch rye bread and Austrian and Czech black-and-white cuisine. They contain carvone and limonene as primary aromatics, giving a warm, spicy lightly-anise aroma unmistakably different from anise or fennel. Caraway seeds are the base of Kümmel liqueur and Scandinavian aquavit. In the fermentation of sauerkraut and kimchi alternatives, caraway seeds are used as a preserving spice with antimicrobial effect (carvone inhibits mould growth). In Austrian and Czech cuisine caraway seeds give their characteristic aroma to goulash, pork roasts and cheese varieties such as Tilsit. Caraway seeds are an excellent digestive spice: they stimulate bile production. Contains no EU-14 allergens.
Caraway Seeds: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Caraway Seeds: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Caraway Seeds: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Caraway Seeds: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Caraway Seeds: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried caraway seeds are available year-round. The plant flowers and sets seed in Northern Europe from June to August. The Netherlands and Germany are major producers.
Caraway Seeds: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Caraway Seeds
What is the difference between caraway seeds and cumin seeds?
Caraway seeds (Carum carvi) and cumin seeds (Cuminum cyminum) look similar but are completely different plants with different aroma profiles. Caraway seeds have carvone as the main aromatic compound and taste warm-spicy with a slightly anise-like undertone. Cumin contains cumin-aldehyde and has an earthy, warm and exotic flavour. In Dutch rye bread use caraway seeds; in Mexican or Indian cuisine use cumin.
Why are caraway seeds traditionally used in sauerkraut?
Caraway seeds contain carvone (40–60% of the essential oil), which has antimicrobial properties, particularly inhibiting mould growth. In traditional sauerkraut production caraway seeds were added to the fermentation to suppress unwanted fermentation organisms, while the lactic acid bacteria responsible for correct fermentation are less sensitive to carvone. Added benefit: the characteristic flavour.
Can I substitute fennel seeds for caraway seeds in rye bread?
Technically you can substitute fennel seeds for caraway seeds, but the flavour profile changes significantly. Caraway seeds give the typical Dutch rye bread taste (carvone, warm-spicy). Fennel seeds give a more pronounced, sweeter anise aroma (anethole). For authentic Dutch rye bread, caraway seeds cannot be replaced.
At what temperature should you store Caraway Seeds?
Store Caraway Seeds at cool and dry, <20°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Caraway Seeds professionally?
The primary professional technique for Caraway Seeds is heel use in gisting. Always verify core temperature with a calibrated probe thermometer.
Does Caraway Seeds contain allergens?
Caraway Seeds is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
