Africa

Caraway

Carum carvi.

Seed (fruit).

Part Used

Dried seed, whole or ground.

Form

Karwiya (Arabic, North Africa); kummel (related European term).

Morocco, Tunisia, Algeria, Libya; also widespread in Central/Eastern Europe.

Warm, anisic, slightly peppery and earthy – distinct from cumin despite visual similarity.

Ground into harissa and tagine spice bases; used whole in breads and pickles.

Tunisian harissa; Libyan bazaar (baharat-style blend); merguez sausage; khubz bread.

Coriander, cumin, garlic, chile.

Toast briefly before grinding to lift the aroma; whole seeds can go in from the start of a braise.

Whole seed keeps 2–3 years sealed and dark; ground loses potency within months.

Cumin is the common substitute but shifts the flavor toward earthier and less anisic – not a true match.

Frequently confused with cumin at retail in North Africa and abroad due to similar seed shape; always confirm by aroma.

Tunisian harissa spice blend; Libyan bazaar/baharat-style mixes.