Caraway

Origin & Story

Caraway (Carum carvi) is one of the oldest known spices in Europe. Even in antiquity it was used in cooking and in medicine. In Central Europe especially, caraway has a long tradition – whether in bread, cabbage dishes or as a savoury component in stews and meat dishes. My caraway comes from Austria, where it is grown under ideal conditions and prized for its high quality.

Highlights

Caraway releases its aroma particularly well when toasted or coarsely crushed in the mortar. The flavour profile is earthy-warm, with hints of hay, anise and eucalyptus. Whole seeds bring depth and structure without becoming intrusive. They give hearty dishes clarity and balance – indispensable in sauerkraut, bread and roasts.

Quality

My caraway seeds come from controlled cultivation in Austria. They are harvested at full ripeness, then gently dried and carefully sorted by hand. At my manufactory the seeds are filled natural in small batches – free from additives, for an intense and unadulterated aroma.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I always toast caraway lightly before adding it to the dish. This makes heavy foods easier to digest and creates a fine sweetness. My secret tip: coarsely crushed in Bavarian cabbage with a splash of cider vinegar – simple, honest, good.

Recommended use

• Bavarian cabbage, sauerkraut, cabbage dishes
• Bread, roasts, hearty stews
• Potatoes, cheese, soups

Recipe idea

Bavarian cabbage with caraway & cider vinegar
View recipe

Origin / Ingredients

Austria.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.