Spices provide of course only little contribution to the human nourishment. But they make food more tasty and enhances the appetite. The taste depends on certain chemical compounds mainly on essential oil content and composition. But not only the essential oil is responsible for the taste impression, also some of the other chemical components of caraway fruits are influencing the taste (Table 1). Beside the mentioned chemical compounds, caraway contains tocopherol and tocotrienole, phenol-carbonic acids such as caffeic acid and gentisic acid, phenols and flavones (flavonole, quercetin etc.).