(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 a distinctive 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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