Inderøy caraway in food and beverages

Processing of caraway seeds

In the summer of 1989, farmer Johannes Bragstad – former chairman of Sundnes Distillery – gathered seeds from wild-growing caraway on his farm. The following year, the first 300 square metres were sown. This marked the beginning of what would become a significant caraway cultivation in Inderøy. By 2004, around 500 hectares were under caraway cultivation in the municipality.

Medicinal aquavit and modern production

Caraway has long played an important role in Norwegian cooking, adding its distinctive flavour to bread, cheese, and sauerkraut. Back in the 1800s, salt and caraway were among the most commonly used ingredients for both flavouring and preserving food.

It’s also the key spice in traditional Norwegian oak-aged aquavit, originally believed to offer medicinal benefits thanks to the caraway.

At Berg Farm and Inderøy Distillery, large quantities of caraway are grown and used in their own aquavit production—reviving a craft not seen in Inderøy for 116 years.

“Aquavit here is made with great enthusiasm and curiosity,” says Master Distiller Svein Berfjord of Inderøy Distillery. “Old traditions and recipes are brought back to life, while we experiment and innovate to create exciting new flavour experiences in aquavit.”

Jubilee Aquavit from Inderøy

The first delivery of Inderøy-grown caraway to Arcus for aquavit production took place in 1992, as part of the preparations for a special edition marking the 150th anniversary of Sundnes Distillery in 1994 – Sundnes Jubileums Aquavit 150. This commemorative aquavit proudly featured both spirit and caraway sourced from Inderøy. The label was created by renowned artist and proud Inderøy native, Nils Aas.

Unique Characteristics

What Makes Inderøy Caraway So Special?

Inderøy caraway stands out for its exceptionally high levels of essential oils—especially carvone and limonene—which give it a rich, distinctive aroma and flavour. This unique quality is thanks to both the use of wild caraway and the northern growing conditions here in Inderøy, with long summer days and cool, short nights that bring out the best in the plant.

This exceptional flavour profile has made Inderøy caraway highly sought after—not only in Norway, where it’s used in beloved classics like sauerkraut and pultost—but also internationally. In fact, large quantities are now exported to German spice companies, while Norwegian producers in the spice and preserves industries continue to rely on it for its quality and character.

Source of information: Norge Akevitters Venner