Caraway seed is the dried fruit of the caraway herb (Carum carvi). Although the herb is widely grown in various parts of the United States, the largest supply of the seed still comes from Holland and the Tyrol. The tiny, curved brown seed with pale yellow edges is not more than 1/4 inch long and looks like a miniature crescent moon. It has a sharp aroma and a most agreeable odor and taste when crushed and chewed. Caraway seed is perhaps best known for its use in breads, especially rye. Some manufacturers include caraway in their formula of pickling spices and in pork sausage seasoning. In European cookery, caraway seed has many interesting uses. German, Dutch, Hungarian, Russian, Swedish and Slavic homemakers flavor cakes, cheeses, meats, soups and vegetables with this delicious, tiny seed. One of the best kummel liqueurs is made in Holland from the native caraway seed.

Source: Miloradovich, Milo (1950). Cooking with Herbs and Spices. New York: Dover; p. 99.