Sharp, warm-spicy and distinctly caraway-like — bready, rye-adjacent with a pungent anise/fennel edge from carvone. A slightly sweet, herbaceous warmth emerges beneath the initial pungency.AI · claude-opus-4-7
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Perfume and Flavor Materials of Natural Origin, page 94.
It is a pale yellow to brownish, mobile liquid.
The oil possesses a strong and peculiar odor typical of the fruit, but with a fatty-harsh undertone.
The taste is similar, but quite burning, warm, biting.
In perfumery, the use of caraway oil is restricted to soap perfumes where it is often combined with cassia oil or similar notes. Minute quantities of caraway oil may be used in jasmin bases, tabac perfumes, etc.
Caraway Oil is used primarily in flavors: in bread, cheese, meat, pickles, sauces, and seasonings. It is the main flavor ingredient in the Scandinavian 'snaps' (a caraway-brandy), or the German 'kiimmel'. It is used in mouth wash or gargle preparations, toothpaste flavors, chewing gum, candy, and as a masking agent in bad-tasting pharmaceutical preparations.
This oil is steam distilled from the dried, crushed, ripe fruit of Carum Carvi.