How do I prepare caraway tea from these whole fruits, and how strong should I make it?

To make an infusion, measure roughly 1–2 teaspoons of the whole dried fruits per 200–250 ml of water. Lightly crush them in a mortar or between two spoons first — this breaks the fruit walls and lets the essential oil (mainly carvone and limonene) escape into the water, giving a noticeably warmer, more aromatic cup.

Pour water that has just come off a full boil (about 95–98 °C) over the crushed fruits, cover the cup or pot, and steep for 10–15 minutes. Covering prevents the volatile aromatics from escaping with the steam. Strain before drinking. The resulting tea has a golden hue and a distinct anise-like warmth.

Strength is personal: start with 1 teaspoon and a 10-minute steep, then adjust. The fruits can be re-steeped once; the second infusion will be milder but still aromatic. Because this is a single-ingredient product with no added flavourings, the taste reflects the batch’s natural oil content — some harvests are more pungent than others.

Store the prepared tea in the fridge for up to 24 hours if you prefer it cold, but the aroma is strongest fresh. Do not boil the fruits directly; prolonged heat degrades the delicate essential oil.