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Caraway has been called by many names in different regions, with names deriving from the Latin cuminum (cumin), the Greek karon (again, cumin), which was adapted into Latin as carum (now meaning caraway), and the Sanskrit karavi, sometimes translated as "caraway", but other times understood to mean "fennel".

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Caraway is very strong. if you use to much of it it can unbalance your dish and you will be able to taste the Caraway over the other foods. in most recipes they only use 1 teaspoon or tablespoon in.

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Caraway is a herb. A herb is a plant that has flavor and is eatable. Caraway can also be used as a spice. An example of when Caraway is used as a spice is Caraway seed rye breadCaraway is also used in desserts, liquors, casseroles, and other foods.

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Caraway grows best in full sun, in a well-drained soil. Seed can be planted in spring or early autumn.

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1. Grow from seed. It is best to plant the seed straight in the ground where you intend the caraway to grow. Plant the seeds shallowly. Keep seeds about 15–20 centimeter (5.9–7.9 in) apart.
2. Place mulch around the seedlings. Compost, rotted manure, or hay are good choices.
3. Water deeply. Watering is most important during dry periods.
4. Fertilise late spring and summer. Use a complete fertiliser in the soil on planting, then use liquid or soluble fertiliser once or twice during the growing months.

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Caraway helps cure depression. Caraway also helps bloating. Caraway seeds help kill bad Bactria in your body.

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5. Harvest. Pick the caraway seed heads when they have ripened completely. Do not wait for the seeds to begin to fall though. Spread them on a tray or open container to dry completely with the sunshine (a windowsill is fine).
6. Store the caraway seeds. These should be stored in airtight containers until needed. Replenish each year.
7. Prune. Caraway plants die down in winter. At this point they should be cut back completely to enable them to grow back robustly next spring.

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250g butter, softened, plus a little more for buttering the tin
350g self-raising flour
½ tsp ground mace
½ tsp freshly ground nutmeg
Pinch of salt
250g caster sugar
4 eggs
30g caraway seeds
Finely grated zest of 1 orange
80g candied orange peel
4 tbsp milk
4 tbsp brandy
2 tbsp demerara sugar

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Heat the oven to 180C/350F/gas mark 4. Lightly grease a 22cm spring-form cake tin, line with baking parchment and butter the parchment.

Into a bowl, sift the flour, mace, nutmeg and salt. In another bowl, cream the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then beat in the caraway, orange zest and candied peel. Fold in the flour until just combined, then stir in the milk and brandy. Spoon into the tin and smooth with a spatula. Sprinkle the demerara evenly over the top and bake for 45 minutes, until a toothpick comes out clean. Leave in the tin for 10 minutes, then turn out on to a rack to cool completely.

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You have to be careful when cooking caraway seeds because you can easily burn them.

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1. Content.ces.ncsu.edu. (2017). Caraway | NC State Extension Publications. [online] Available at: https://content.ces.ncsu.edu/caraway

2. wikiHow. (2017). How to Grow Caraway. [online] Available at: http://www.wikihow.com/Grow-Caraway

3. Fearnley-Whittingstall, H. (2017). Caraway recipes | Hugh Fearnley-Whittingstall. [online] the Guardian. Available at: https://www.theguardian.com/lifeandstyle/2011/nov/11/caraway-recipes-hugh-fearnley-whittingstall