Caraway vs. Ajwain

A biennial Eurasian herb (Carum carvi) in the parsley family, having finely divided leaves and clusters of small, white or pinkish flowers.

A plant in the family Apiaceae (Trachyspermum ammi), and its seed-like fruit, which is used (especially in South Asian cooking) for its thyme-like flavor.

The seedlike fruit of this plant, widely used as a flavoring and seasoning in various foods. Also called caraway seed.

A biennial plant, Carum carvi, native to Europe and Asia, mainly grown for its seed to be used as a culinary spice.

The seed-like fruit of the caraway plant.

A cake or sweetmeat containing caraway seeds.

A biennial plant of the Parsley family (Carum Carui). The seeds have an aromatic smell, and a warm, pungent taste. They are used in cookery and confectionery, and also in medicine as a carminative.

A cake or sweetmeat containing caraway seeds.

A Eurasian plant with small white flowers yielding caraway seed

Leaves used sparingly in soups and stews