Caraway seeds substitutes
Caraway seeds substitutes — 6 options, ranked, with the exact amount
Also called caraway, whole caraway, Persian cumin
Use Fennel seeds
¾ tsp for every 1 tsp caraway seeds
Fennel seed is the closest caraway seed substitute: use about ¾ as much, crushed lightly first, because it is sweeter and more strongly aniseed. Anise seed is closer again on flavour and stronger still, so use about half. Cumin looks identical in the jar and will take the dish somewhere else entirely.
- Best for —
- rye bread and soda bread
Checked 23 Jul 2026 · no sponsored swaps
Every option, one card
Ranked · per 1 tsp caraway seeds| # | Substitute | Instead of 1 tsp caraway seeds |
|---|---|---|
| 1 | Fennel seedsrye bread and soda bread | ¾ tsp |
| 2 | Anise seedssweet breads and baking | ½ tsp |
| 3 | Dill seedssauerkraut, pickles and cabbage | 1 tsp |
| 4 | Cumin seedsonly when nothing else is in the cupboard | ½ tsp |
| 5 | Coriander seedsbread and cured meat | 1 tsp |
| 6 | Mustard seedspickles and sauerkraut | ½ tsp |
Fennel seeds
sweeter, more aniseed · similar texture
The same aniseed register as caraway, sweeter and louder.
- Best for
- rye bread and soda bread, pork, cabbage and potatoes, the closest everyday match
Use about ¾ as much and crush the seeds lightly with the flat of a knife first, since fennel is both sweeter and stronger.
Anise seeds
strongly liquorice · similar texture
The strongest liquorice note of the three seeds, so the amount is what keeps it in check.
- Best for
- sweet breads and baking, when you want the aniseed and nothing earthy, spice blends
Use about half. Anise is markedly stronger than caraway and a level swap tips a savoury dish towards confectionery.
Dill seeds
grassy, tangy · similar texture
Savoury, grassy and tangy rather than sweet, which makes it the best match for cabbage.
- Best for
- sauerkraut, pickles and cabbage, potato and beetroot dishes, when the dish must stay savoury
The one swap here that does not sweeten the dish, which is why it beats fennel for sauerkraut and for savoury rye bakes.
Cumin seeds
earthy, smoky · identical texture
Looks identical in the jar and tastes nothing like it: earthy and smoky rather than aniseed.
- Best for
- only when nothing else is in the cupboard, savoury braises and stews, dishes that can take a smoky turn
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.
Coriander seeds
citrusy, mild · similar texture
Citrusy and mildly sweet - it fills the space without imitating caraway.
- Best for
- bread and cured meat, when you want warmth without any liquorice, spice rubs
Toast and crush them before use. Whole coriander seeds are hollow and stay unpleasantly crunchy in a bake.
Mustard seeds
pungent, sharp · similar texture
Pungent and sharp with no aniseed at all, useful only where caraway was there for bite.
- Best for
- pickles and sauerkraut, when you want pungency rather than sweetness, cabbage and root vegetables
Yellow mustard seed is the mild one. Brown and black are much hotter, so start at ¼ tsp of those per teaspoon of caraway.
Questions
5 questionsCan 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 ¾ the amount the recipe calls for - so ¾ 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.
Tips for substituting caraway seeds
6 tips- 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 ¾ 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.