Caraway and Cumin: What’s the Difference?

Caraway and cumin are often confused with each other or mistaken for similar spices. The difference between caraway and cumin is quite large. We explain where differences and similarities lie.

In addition to caraway, you can also find cumin and black cumin on the spice shelf. However, the seeds taste different and are used for different dishes.

Difference: caraway and cumin

Caraway (Carum carvi) and cumin (Cuminum cyminum) belong to the umbelliferae family and are botanically closely related. But even if the name suggests it, cumin, or cumin, is not a subspecies of caraway. At the latest in the kitchen or on the tongue, the big differences in taste become clear.

This is also reflected in the distribution of spices around the world. Cumin is found predominantly on European menus between the Netherlands and Siberia. Cumin, on the other hand, is popular in the cuisines of India, Asia, South America, North Africa, as well as the Middle East, Turkey and Greece.

Cumin has a tart aroma, but is much milder than cumin, which makes it ideal for combining with other spices. Dishes such as cabbage, soups, bread, roasts and other meat dishes, for example, are well suited for refining them with caraway seeds. It also refines cheese or spirits.

Compared to caraway, cumin has a stronger taste of its own and therefore does not combine well with other spices. The essential oil cuminaldehyde is responsible for its aroma, which combines sweetish-bitter and warm-earthy notes with a certain spiciness. It goes well with dishes like couscous, hummus and falafel balls, but also with legumes like lentils and beans. It is often a component of spice mixtures for chili con carne, curries and garam masala.

Trick: defuse the aroma of the caraway

Opinions differ on the coarse, spicy aroma of caraway. There is a trick: If the aroma of caraway is too intrusive, you can use a little grated lemon zest to help.

Commercially, caraway and cumin are available ground and as whole seeds. Since the aroma quickly dissipates, it makes sense to grind the fruit just before use or press it down with the flat side of a knife. The aroma of cumin can be intensified by briefly roasting the seeds in a pan without fat.

effects as medicinal plants

The taste of caraway and cumin is very different, the effect less so. Caraway is a medicinal plant, as is cumin. Both spices have the same effect: They improve digestion and boost metabolism. Aside from helping with indigestion, both stimulate the appetite and are good for bloating and cramps. Both spices can be found in many German households, especially in the form of stomach-friendly teas.

black cumin

And what about black cumin (Nigella sativa)? This plant species is not related to either caraway or cumin. It belongs to the buttercup family. Black cumin is used as a peppery spice, especially in Asia. The dark seeds are also called “breadroot” in this country because they flavor flatbread, for example.