Caraway has a complex, warming taste, and its flavour can be found in many central European dishes. It is a key component of the Algerian and Tunisian blend tabil, and may be used in harissa, the chilli-based paste from North Africa.
The most abundant flavour compound is the oil-loving terpene S-carvone,which, unlike most terpenes, confers a powerfully spicy flavour, with hints of menthol and rye, reminiscent of anise. The other major flavour compounds are citrusy limonene, with lesser amounts of woody sabinene.
