Caraway (Carum carvi) probably originated in western Turkey, but is now found growing wild throughout North and Central Europe, as well as Central Asia. It has been cultivated since ancient times. Although Caraway is grown today in many countries, the plant does well in northern climates and the Netherlands, Finland, Poland, and Canada are major producers. The "seeds" (each "seed" is actually a tiny fruit) are used to flavor cakes, bread, cheese, soups, and meat dishes, as well as the liqueur known as kümmel.The main constituent of the essential oil is carvone. The young leaves have been used in salads and the taproots have sometimes served as a vegetable (like parsnip). (Vaughan and Geissler 1997)

Caraway is a member of the carrot family (Apiaceae or Umbelliferae). It is a much-branched, hollow-stemmed herbaceous plant, 30 to 80 cm in height, with both biennial and annual forms. Its bipinnate leaves have pinnatifid segments with deep, linear-lanceolate lobes. Its small white flowers are borne in compound umbels, sometimes with a few bracts. The fruit is 3 to 6 mm in length and light brown and each half has five pale ridges. Caraway is often confused with cumin. (Vaughan and Geissler 1997)