Out of caraway seeds?

Caraway Seeds substitutes

Caraway Seeds is the small, curved, dark brown seed of a plant in the carrot family; a caraway seed looks almost exactly like a cumin seed and tastes nothing like one, being sharp and aniseed-and-rye rather than earthy and smoky.

Use this

Fennel Seeds

Use ¾ tsp for every tsp of caraway seeds

Best for rye bread and soda bread

The same aniseed register as caraway, sweeter and louder.

At a glance

Every caraway seeds substitute on one screen. Tap a name for detail.

Caraway Seeds substitutes compared
#	Substitute	Instead of caraway seeds, use
1	Fennel Seeds	¾ tsp per tsp
2	Anise Seeds	½ tsp per tsp
3	Dill Seeds	1 tsp per tsp
4	Cumin Seeds	½ tsp per tsp
5	Coriander Seeds	1 tsp per tsp
6	Mustard Seeds	½ tsp per tsp

Every caraway seeds substitute

Ranked, with the exact amount and what changes

1. Fennel Seeds
Use ¾ tsp for every tsp of caraway seeds
The same aniseed register as caraway, sweeter and louder.
What changes
Best for
rye bread and soda bread, pork, cabbage and potatoes, the closest everyday match
Taste
sweeter, more aniseed
Texture
similar
Use about 3/4 as much and crush the seeds lightly with the flat of a knife first, since fennel is both sweeter and stronger.
2. Anise Seeds
Use ½ tsp for every tsp of caraway seeds
The strongest liquorice note of the three seeds, so the amount is what keeps it in check.
What changes
Best for
sweet breads and baking, when you want the aniseed and nothing earthy, spice blends
Taste
strongly liquorice
Texture
similar
Use about half. Anise is markedly stronger than caraway and a level swap tips a savoury dish towards confectionery.
3. Dill Seeds
Use 1 tsp for every tsp of caraway seeds
Savoury, grassy and tangy rather than sweet, which makes it the best match for cabbage.
What changes
Best for
sauerkraut, pickles and cabbage, potato and beetroot dishes, when the dish must stay savoury
Taste
grassy, tangy
Texture
similar
The one swap here that does not sweeten the dish, which is why it beats fennel for sauerkraut and for savoury rye bakes.
4. Cumin Seeds
Use ½ tsp for every tsp of caraway seeds
Looks identical in the jar and tastes nothing like it: earthy and smoky rather than aniseed.
What changes
Best for
only when nothing else is in the cupboard, savoury braises and stews, dishes that can take a smoky turn
Taste
earthy, smoky
Texture
identical
This is the substitution most people make by accident, because the two seeds look the same. Use half as much and expect a different dish, not a milder one.
5. Coriander Seeds
Use 1 tsp for every tsp of caraway seeds
Citrusy and mildly sweet - it fills the space without imitating caraway.
What changes
Best for
bread and cured meat, when you want warmth without any liquorice, spice rubs
Taste
citrusy, mild
Texture
similar
Toast and crush them before use. Whole coriander seeds are hollow and stay unpleasantly crunchy in a bake.
6. Mustard Seeds
Use ½ tsp for every tsp of caraway seeds
Pungent and sharp with no aniseed at all, useful only where caraway was there for bite.
What changes
Best for
pickles and sauerkraut, when you want pungency rather than sweetness, cabbage and root vegetables
Taste
pungent, sharp
Texture
similar
Yellow mustard seed is the mild one. Brown and black are much hotter, so start at 1/4 tsp of those per teaspoon of caraway.

Tips for substituting caraway seeds

Toast whole caraway seeds in a dry pan for 1-2 minutes before use. They smell sharply of aniseed when they are ready.
Crush them lightly with the flat of a knife or the base of a pan. Whole seeds stay as small bitter pops; crushed ones release their oil into the dish.
Caraway is what most people mean when they call a bread 'rye-tasting'. Rye flour on its own is much milder than the seeds in it.
Substituting fennel seed? Use about 3/4 as much, since fennel is sweeter and stronger.
It goes with cabbage, potatoes, pork, apples, cheese and rye, and it is the seed in sauerkraut and in many German and Austrian dishes.
Whole seeds keep their flavour for a year or more in a sealed jar; ground caraway loses it within a few months, so buy it whole.

Questions about caraway seeds substitutes

Can I use fennel seeds instead of caraway seeds?

Yes, fennel seeds are a good substitute for caraway seeds. They have a different flavor but similar texture and can be used in most recipes.

What's the difference between caraway seeds and fennel seeds?

Caraway seeds have anise-like flavor and are used in European cooking, while fennel seeds have a sweeter anise flavor. Both have similar texture but different taste profiles.

Can I use anise seeds instead of caraway seeds?

Yes, anise seeds can work as a substitute, though they have a different flavor. They provide similar texture and can be used in most recipes.

What is the best substitute for caraway seeds?

Fennel seed, at about 3/4 the amount the recipe calls for - so 3/4 tsp of fennel for 1 tsp of caraway. Both carry the same anethole-driven aniseed note, but fennel is sweeter and louder, so a level swap makes the dish taste like liquorice. Crush the seeds lightly with the flat of a knife first to wake the oil up. Anise seed is closer on flavour and stronger again, so use about half; dill seed is the best match if the dish is savoury, such as sauerkraut or a cabbage dish.

Is caraway the same as cumin?

No, and this is the most common mix-up in the spice rack, because the two seeds look nearly identical - both small, ridged, curved and brown. Caraway tastes of aniseed and rye and belongs in rye bread, sauerkraut and pork; cumin is earthy, warm and slightly smoky and belongs in chilli and curry. Swapping one for the other does not give a milder version of the dish, it gives a different dish. If cumin is all you have, use half as much and accept the change.

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At a glance

Every caraway seeds substitute

1. Fennel Seeds

2. Anise Seeds

3. Dill Seeds

4. Cumin Seeds

5. Coriander Seeds

6. Mustard Seeds