(PERSIAN / ROMAN CUMIN)
Caraway has a warm pungent aroma, anise-like sweet and tangy flavor.Used mostly in European Middle Eastern cuisine. Used to give adistinctive flavor to rye bread, baked fruits and cakes, salads,cabbage, soups, stews, pickles, teas, liqueurs, and spirits.
Caraway seed is traditionally used as carminative and anti-flatulent. An herbal tea prepared from the seeds of caraway is used as an herbal remedy for digestive disorders, heartburn or loss of appetite.
To make Caraway tea: Add1-2 tsp of Caraway to 1 cup of boiling water. Steep for 10-15 minutes and then strain. Drink 1 to 3 times per day.
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