Caraway Powder (ground)


It’s a bird. It’s a plane. It’s fruit!

Caraway’s a fruit? Not a seed?

Raw, this mild-mannered fruit blends quietly in the background. Your recipe’s in trouble? You need pop? Rushing into an oven, or pan, it gets TOASTED, and emerges as the rich, aromatic, daring SUPER CARAWAY!


1 oz./28g

Sold By: Amazon

Product Description



Caraway is not a seed. It’s a fruit! So, if it took you a bit of time to find it in the Spicedex™, we apologize.

Ground caraway seed is used for everything from Hungarian goulash, to a flavorant for beer, or cheese.


Raw, caraway has a pungent, anise-like flavor, and aroma, derived from the three key essential oils: Carvone, limonene, and anethole.

Toasted, caraway is a flavorful addition to baking, and salads.  The earthy fennel-anise-esque taste remains mild, until the seed is cooked, or dry roasted. When toasted the pungency erodes, and a warmer, mellow, lightly anise flavor, with a really pleasant crunch, kick in.

Some people’s brains interpret their essential oils as bitter, or camphorous.


Native to Asia Minor, Europe, and North Africa.  Scandinavia, Holland, Germany, and Eastern Europe all became destinations for caraway seed imports. Today, the world’s largest exporter is the United States, followed by the United Kingdom. 



The essential oils of any whole spice are released when ground. You get that big happy “rush” of it when you buy it fresh, and open it up for the first time. Unless you are going to use a whole lot of it, regularly, the whole caraway fruit is preferable to the ground. You can take a spice grinder, coffee mill, or mortar and pestle, and make up what you need, at the right texture that will be far fresher.




In Sanskit, the seed was called karavi, based on its origins in Karia (Carum – Latin), in what was Asia Minor. As the seed was carried, and traded, northward, into Europe, the name became “caraway” probably because of the Arabic derivation of its name, al-karawya. 

English usage of caraway seed began in 1440 ACE. Use of the seed actually dates back to about 2179 BCE, or longer. Romans moved trade of the seeds into Europe. It became a popular spice for peasant foods throughout Europe.


  • alcaravea
  • biji jintan
  • caraway
  • carawe
  • carum
  • carvi
  • chimion
  • comí
  • cominho
  • cumino
  • cuminu
  • karafræ
  • karamele
  • karawia
  • karayim
  • karnua
  • karvefrø
  • karvio
  • karwei
  • karwie
  • karwij
  • kima
  • kmín
  • kminek
  • kmynų
  • köménymag
  • köömne
  • krishna jiraka
  • kuminan
  • kumino
  • kümmel
  • kumminfrö
  • Meridian fennel
  • Perisan cumin
  • rasca
  • sēklas
  • tohumu
  • tohumy
  • tovê kerî
  • toxumu
  • urug’i
  • żerriegħa tal-ħlewwa
  • σπόρος κύμινο
  • зирак
  • зире үрөнү
  • карабодай орлыгы
  • ким
  • кимино семе
  • кимион
  • кмен
  • кмин
  • қарақұйрық тұқымы
  • луувангийн
  • тмина
  • კრავის თესლი
  • խեցգետնի սերմ
  • זרע קימל
  • קימל זוימען
  • بذور كراويا
  • دانه زیره
  • كارۋان ئۇرۇقى
  • کاراوے کا بیج
  • گاهه جو ٻج
  • የካሮዋ ዘር
  • कॅरवे बियाणे
  • जीरा बीज
  • কেওড়া বীজ
  • કારાવા બીજ
  • କାରୱେ ବିହନ |
  • காரவே விதை
  • కారవే విత్తనం
  • ಕ್ಯಾರೆವೇ ಬೀಜ
  • കാരവേ വിത്ത്
  • කැරවායි බීජ
  • เมล็ดยี่หร่า
  • စမုန်နက်မျိုးစေ့
  • 캐러 웨이 씨앗
  • キャラウェイシード
  • 香菜种子
Where to Find It

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