Also known as meridian fennel and Persian cumin. A sharp, nutty, bittersweet flavor with a hint of anise and citrus. Used in baking rye bread, Irish soda bread, sauerkraut, British seed cake, and Swedish caraway black bread. In Hungary it is used in goulash and in Morocco it is added to Harissa. Add to pickles, chutneys, potato salad, and slaws. Cabbage loves caraway.

Cuisines: Morocco