Carrot Seed

€2,50 EUR

Carrot seed is an aromatic spice primarily used in baking, confectionery, and cooking. It comes from the biennial carrot plant Daucus carota and has a remarkably sweet and slightly anise-like aroma. In Greek and Mediterranean tradition, it has been used for centuries in bakery bread, sourdoughs, and salads. It is particularly popular in confectionery for the aromatic effect it gives to carrot cakes and tarts.

The material we use

We use high-quality, raw, additive-free, mature carrot seeds. They are small, ovoid-elliptical seeds of a light brown-yellow color with a calming glossy surface. They are used whole or ground, depending on the recipe.

Botanical identity

The carrot (Daucus carota, fam. Apiaceae) is a biennial vegetable known worldwide. The seeds of the plant have been used for centuries as a spice in Mediterranean and Eastern cuisine, where they are added to sourdoughs, bread rolls, and salads. The Apiaceae family includes well-known herbs such as fennel, celery, and parsley, which also have aromatic seeds useful in cooking.

Aroma, color, and taste

Carrot seeds have a light brown-yellow color with a calming glossy surface. The aroma is sweet and slightly anise-like — akin to fennel with grassy notes. The taste is slightly sweet and full-bodied, with a considerable aftertaste reminiscent of mild anise. Some seeds are more aromatic and intense than raw ones.

Culinary Uses

Carrot seeds are used whole or ground:

carrot cakes and muffins for an aromatic effect
bakery bread for an aromatic note
sourdoughs and broths as a spice
salads and yogurts as an aromatic element
sauces and marinades for meat

Also see Dried Carrot Flakes for another form of the same ingredient.

How to Use

Add 1/2–1 tsp. whole or ground to the dough or mixture along with the other aromatics. For a more intense flavor, grind the seeds immediately before use. In broths and sauces, add them at the beginning of cooking with the oil to release their aroma.

Combinations

With cinnamon and ginger for aromatic cakes and muffins. With cumin and coriander for oriental compositions. With celery and parsley for vegetable broths. With anise and black pepper for sweet and sour combinations in sauces.