Description

Caraway Seed is the dried fruit of a biennial herb called Carum Carvi. It comes from the parsley family. The hard seed shells have pale ridges. The seed is about 1/5inch long and tapered at the ends. The seeds are small and tannish brown in color. They have a pleasantly sweet, tangy and a slightly biting flavor similar to a blend of Dill and Anise. These seeds aromatic, spicy aroma.

Fresh Caraway Sprig.

Origin

Caraway is indigenous to Asia as well as northern and central Europe. First used in antiquity, Caraway has been cultivated in Europe since the Middle Ages. Caraway is thought to be the spice used longer than any other condiment in Europe. The Dutch variety of Caraway is considered the premium variety of Caraway Seed because of its uniform shape, consistent color and its oil content. The Dutch variety is more aromatic and bitter than the Egyptian variety, which has a milder, rye flavor.

Caraway Seeds is a very common ingredient in European, British and German cuisines.

Use

Caraway Seed is known for its flavor in many kinds of rye bread. It is also used to flavor biscuits, cakes, sauerkraut, harissa, sausage, cabbage, soups. It is also used lightly toasted in potato, carrot and cheese dishes to enhance the flavor of the dish. Caraway is a very common ingredient used in German, European and British cuisines and pickle blends. Sprinkle Caraway Seed lightly over spice cakes before baking.

Allspice
Anise Seed
Arrowroot
Basil, Sweet
Bay Leaves
Caraway Seed
Cardamom
Cayenne Pepper
Celery Seed
Chervil
Chives
Cilantro
Cinnamon
Cloves
Coriander
Cream of Tartar
Cumin
Curry Powder
Dill
Fennel Seed
Garlic
Ginger
Horseradish
Juniper Berries

Well known use of Caraway Seeds would be in the Rye Bread.