What is caraway?
Caraway is the fruit of Carum carvi, of the parsley family (Apiaceae) alongside cumin, fennel and aniseed. What we call seeds are dry, crescent-shaped, ridged, dark-brown fruits 3–6 mm long. The name karawya is used in Egypt, the Levant, Iraq and the Gulf, pronounced krawya in parts of Iraq and karwiya in the Maghreb. Used in Europe since the Neolithic and prescribed by the Arab physicians for digestion and wind, in Egypt it is tied to the sebou' celebration and the new mother's drink, in the Levant it flavours meghli, the newborn pudding, in Iraq it goes into kleicha and breads, and in the Gulf into some spice mixes and baked goods.
Types, varieties and origins
Two strains exist: biennial caraway from northern Europe, with larger fruit and more volatile oil, and annual caraway grown in Egypt and partly in the Netherlands, with smaller fruit and slightly less oil.
Caraway whole, Finnish
Finland is the world's largest exporter. Biennial caraway grown under long summer days reaches 4–6 % volatile oil with 55–60 % carvone in the oil. Long glossy fruit with a penetrating warm aroma, the first choice for the food industry, distillers and anyone wanting the strongest flavour.
Caraway whole, Dutch
The Netherlands is the historical reference for commercial caraway. Its medium, lighter-brown fruit carries 3–4 % volatile oil and a balanced flavour, less sharp and sweeter than Finnish, favoured by European bakeries, caraway cheeses and premium blends.
Egyptian caraway
Grown in Fayoum, Beni Suef, Minya and Assiut and harvested in April and May. An annual type with smaller, darker fruit and 2.5–3.5 % volatile oil, it offers a soft aroma free of bitterness, a competitive price and high freshness close to our warehouses, making it the best choice for the caraway drink, the sebou' and home desserts.
| Variety | Origin | Character | Best use |
|---|---|---|---|
| Finnish | Finland | Large fruit, 4–6 % volatile oil, strong sharp flavour | Food industry, oil distillation, rye bread |
| Dutch | Netherlands | Medium fruit, 3–4 % oil, balanced sweet flavour | Bakeries, cheeses, premium blends |
| Egyptian | Egypt (Fayoum, Upper Egypt) | Small dark fruit, 2.5–3.5 % oil, soft aroma | Caraway drink, sebou', home desserts |
| Ground | Lot dependent | Freshly milled fine powder | Desserts, marinades, blends |
Quality standards and grades
ISO 6465 is the international standard for whole caraway, setting minimum volatile oil and maximum moisture, ash and extraneous matter, with ISO 6571 for volatile oil and ISO 939 for moisture. The ESA minima for caraway are total ash ≤ 8 %, acid-insoluble ash ≤ 1.5 % and moisture ≤ 13 %; Egypt has an EOS standard for caraway governing foreign matter and empty fruit; and caraway oil is covered by ISO 8896 (carvone and limonene). Commercial grade rests chiefly on volatile oil and the share of whole, unbroken fruit.
| Parameter | Typical acceptable range | Note |
|---|---|---|
| Moisture | ≤ 13 % | ESA limit; trade prefers ≤ 10 % |
| Volatile oil | ≥ 2.5 ml/100 g (typically 2.5–6 %) | ISO 6465 minimum |
| Carvone in oil | 50–60 % | Main flavour compound |
| Limonene in oil | 35–45 % | Light citrus note |
| Total ash | ≤ 8 % | ESA limit |
| Acid-insoluble ash | ≤ 1.5 % | Sand and soil |
| Extraneous matter | ≤ 1–2 % | Stalks and other seeds |
| Bulk density | 400–450 kg/m³ | Typical |
By the senses: good fruit is whole, dark brown with clear pale ridges, and releases a warm aniseed-like smell with a peppery edge when rubbed; pale, broken, dusty fruit is old or poorly cleaned, and a flat smell means the oil has gone.
Whole versus ground, and processing
The volatile oil sits in channels inside the fruit, so whole caraway keeps it for years while ground caraway loses a third of its aroma within two months; grind fresh in small amounts. Light dry toasting turns the flavour warm and nutty for blends, long boiling as in the drink extracts flavour and the traditional benefits, and steam distillation gives industrial caraway oil.
Culinary uses
- Egypt: the caraway drink boiled with sugar and topped with nuts for the sebou' and new mothers; shamsi bread, biscuits and ka'ak; and with cumin in some soups.
- Iraq: in kleicha and Iraqi ka'ak, in tannour bread, and in some dolma spice mixes.
- Levant: Lebanese meghli (the rice pudding for a newborn) with aniseed and cinnamon, in ma'amoul and date ka'ak, and in some Aleppo pickles.
- Gulf: in regag and Iranian-style bread, in certain Omani halwa recipes, and in salted-fish spice mixes.
Dosage: two tablespoons per litre of water for the drink, one teaspoon per kilogram of dough, and half a teaspoon ground per kilogram of meat or vegetables. It pairs with aniseed, cinnamon, cumin, coriander, cabbage, potatoes and cheese.
Storage and shelf life
Whole fruit in an airtight container in a cool dark place keeps 2–3 years; ground caraway 4–6 months. Avoid humidity, which the fruit absorbs, losing crispness and risking mould.
Traditional and health benefits
Caraway is one of the best-known carminatives in Arab folk medicine, given to infants and new mothers for centuries against colic and to encourage milk flow, and used for indigestion, bloating and poor appetite. Research studies caraway oil (carvone and limonene) for antispasmodic and antimicrobial properties, and it joins peppermint in some European preparations for dyspepsia.
The Sheikh Al-Attareen range
- Caraway Whole Finnish
- Caraway Whole Dutch
- Egyptian Caraway
- Caraway Ground
- Karawya Seeds
We import Finnish and Dutch caraway from approved exporters and buy Egyptian caraway directly from growers in Fayoum and Upper Egypt right after harvest. Each lot is tested in our Mansoura warehouses for moisture, foreign matter, aroma and breakage before sieving and packing. Available at our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs) and through our online store.
FAQ
Is caraway the same as cumin?
No, despite the similar shape: cumin (Cuminum cyminum) is warm and earthy, while caraway is closer to aniseed with a mild sharpness.
Which type should I choose for the caraway drink?
Egyptian or Dutch, for their soft sweet flavour; Finnish is strong and better suited to bread and industry.
Why are they called seeds when they are fruits?
In the trade every small dry spice is called a seed, but botanically caraway is half of a dry splitting fruit.
What is the difference between caraway and Indian black caraway?
What is sometimes sold as shahi jeera or black caraway is Bunium persicum, or occasionally nigella, both entirely different from true caraway.