Caraway seed

Habitat & Origin

Caraway (Carum carvi) is a biennial umbellifer that grows naturally in cool, temperate zones of Europe and West Asia. The plant develops a root rosette in the first year and tall flower stems with umbels full of aromatic seeds only in the second year. The umbels ripen in early summer and slowly turn dark brown, after which they are harvested by hand before the seeds release themselves. After brief post-drying, the seeds are sieved to remove broken or too light specimens. Maison Tisane selects caraway based on warm-anise-like scent, full seed shape, and a fresh break—a sign that the seed still contains rich volatile oils.

Active compounds

Caraway seed contains carvone, limonene, and warm aromatic oils that together form the recognizable anise-spicy signature. Light bitters give a round, dry-spicy aftertaste and a mature structure. In infusions, caraway brings a quiet, earthy warmth — just enough to give blends more rest, body, and culinary depth.

Ayurvedic approach

Caraway seed has a warm, grounding spiciness in Ayurveda that mainly provides structure to Kapha and offers direction to Vata, while Pitta is approached with mildness due to the dry heat. In Central and Eastern European traditions, caraway was known as 'field compass': a seed that farmers took with them during long working days for its aromatic clarity. Energetically, caraway feels like a warm wind streak over open land: spicy, warming, and precise.

Flavour profile & Blending