Black caraway used to be associated with regional cuisine, but is now being used more and more, mainly because of the revived popularity of home baking and cheese making. The seeds of the plant are deep black in colour (thus the name black caraway) and are used as seasoning – most often whole seeds are dried or ground. The aroma is slightly nutty and sharp with an oregano note. Black caraway has a spicy, slightly bitter taste, something between poppy seed and black pepper. Interestingly, ground caraway seeds can be used as an alternative to black pepper.