Also Known As: Caraway Seeds, Caraway, Meridian fennel, Persian cumin
The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm stems. The main flower stem is 40–60 cm tall, with small white or pink flowers in umbels. Caraway fruits (erroneously called seeds) arecrescent-shaped achenes, around 2 mm long, with five pale ridges.
The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone andlimonene. They are used as a spice in breads, especially rye bread.
Caraway is also used in desserts, liquors, casseroles, curry and other foods. It is more commonly found in European cuisine. For example, it is commonly used in British caraway seed cake and is also added to sauerkraut. In Serbia, it is commonly sprinkled over home-made salty scones (pogačice s kimom). It is also used to add flavor to cheeses such as bondost, pultost, nøkkelost and havarti. Akvavit and severalliqueurs are made with caraway. In Middle Eastern cuisine, caraway pudding is a popular dessert during Ramadan. Also it is typically made and served in Levant area in winter and in the occasion of having a new baby.  
Caraway also has a long tradition of medical uses, primarily for stomach complaints. Emerging and ongoing research from Arabic regional studies suggest Carum Carvi use as an endocrine function support agent, specifically related to thyroid disorders and auto immune disease (see Hashimoto's thyroiditis)