Download on the App Store Get it on Google Play

← All foods / Seasonings

Caraway

Low FODMAP

Serving sizes

Caraway changes rating with portion size. These are the amounts tested in the literature behind our ratings.

  • About 30g Low
  • Larger portions Moderate
  • Much larger portions High

Caraway is Low FODMAP at 30g, moderate at 390g and high at 490g, so any seasoning amount stays low.

  • At 30g, far more than a recipe calls for, no FODMAP group reaches a meaningful level.
  • The overall load only reaches moderate at 390g and high at 490g, amounts no one uses as a spice.
  • The spice stays gentle even when the food it flavors is not, so keep an eye on the rest of the recipe in rye-style breads and cabbage dishes.

Toast the seeds in a dry pan or a little oil to bloom their flavor before adding them to your dish.

Related foods

Other seasonings rated for FODMAP content.

Try FODMAP Foods

Scan any food with your camera, search every rating in this list, and see your safe portion before you eat.

Download on the App Store

Learn more

What Are FODMAPs? A Plain-English Guide Low FODMAP Elimination Phase: A Week-by-Week Guide FODMAP Stacking: Why You Reacted to 'Safe' Foods How to Read Food Labels on Low FODMAP

Informational only, not medical advice. Individual tolerance varies. Talk to a healthcare professional or a dietitian for personal guidance.

References

  1. Fructan and free fructose content of common Australian vegetables and fruit. Muir et al. (2007), J. Agricultural and Food Chemistry 55(16):6619-6627.
  2. Measurement of short-chain carbohydrates in common Australian vegetables and fruits by HPLC. Muir et al. (2009), J. Agricultural and Food Chemistry 57(2):554-565.
  3. Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski et al. (2011), J. Human Nutrition and Dietetics 24(2):154-176.
  4. Dietary sorbitol and mannitol: food content and distinct absorption patterns. Yao et al. (2014), J. Human Nutrition and Dietetics 27(Suppl 2):263-275.
  5. FODMAPs: food composition, defining cutoff values and international application. Varney et al. (2017), J. Gastroenterology and Hepatology 32(Suppl 1):53-61. Supplies the low, moderate and high cutoffs used on this page.

Last reviewed September 22, 2026.