The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.

Caraway seed can be used whole or ground. It is widely used in Eastern european cooking, particularly in vegetable dishes and baking.

Produced in most tropical countries but supplies available in the UK usually come from southern India, Pakistan or China.

The leaves have a strong, pungent taste that compliments fish and meat dishes, particularly those containing tomatoes.

It has a mild, aromatic, lemon flavour and features in many Indian and Middle Eastern dishes.