Caraway has a distinctive aroma reminiscent of anise and a warm, slightly sharp taste. Caraway seed gives rye bread its characteristic flavor. It is used as a seasoning in meat dishes, breads, and cheese and in such vegetables as sauerkraut and cabbage.
Most caraway is grown in Eastern Europe, Holland, and Egypt.
Because of its uniform shape, consistent color, and oil content, Dutch caraway is considered the premium seed. Egyptian caraway is milder than Dutch caraway. Caraway seed is believed to have been cultivated and used in Europe longer than any other condiment. The seeds themselves have been found in debris of the earliest lake dwellings in Switzerland. By the Middle Ages, caraway was cultivated widely throughout Europe and later was even mentioned by Shakespeare in his plays.