Caraway seeds come from the caraway plant, a member of the carrot family, Umbelliferae. This plant is also referred to as meridian fennel or Persian cumin. The plant’s roots can be eaten, but most people use the caraway fruit, which is mistakenly called seed as a result of its size and texture. Caraway seeds are very aromatic, and have a strong anise-like taste, making them popular in savory dishes, such as sauerkraut and harissa. In modern times, caraway seeds are most often used in baking recipes, from rye bread to pastry toppings and cakes. They are often compared to fennel, and both make a good substitute for the other, although there is an obvious difference in the taste. Fennel is very heavily licorice-flavored, while caraway tends to have more peppery and citrus notes to it.