Whole caraway seed is said to be Europe’s first spice, with a history that begins in ancient Rome and eventually reaching Scandinavia during the Middle Ages It is a staple flavoring agent and condiment in Northern,
Central and Eastern European cuisines. In North Africa, caraway seed is
a key ingredient in a pungent chili paste called harissa that is used to
flavor stews, soups and couscous.
Although caraway grows naturally in the Alpine meadows of Germany, it was also carefully cultivated in medieval monasteries, where the dried fruits were harvested for culinary use and traditional preparations. Caraway has long been valued for its warm, aromatic flavor and its role in European food and herbal traditions.
Folklore surrounding caraway is as enduring as its use in the kitchen. According to tradition, a cup of caraway tea was believed to promote harmony and loyalty, a sentiment reflected in the old custom of feeding caraway seeds to homing pigeons to help ensure their return to the roost. These stories highlight caraway’s enduring place in cultural history as both a practical and symbolic plant.
