These small, tannish brown seeds are the dried fruits of the herb Carum carvi
a member of the parsley
family. Their taste can be described as a blend of dill
—pleasantly sweet, but slightly biting and
Caraway seeds are most familiar in our favorite hearty rye breads
they also add delicate, nutty flavor to cheeses, cakes, stews, meats,
vegetables and a Dutch liquor called Kummel. The spice is widely used
in the cuisines of Austria, Germany and Hungary.
A Little Bit of History
It's believed that caraway seeds have been used in Europe longer than
any other condiment. They were found in Switzerland 8,000 years ago and
were first recorded in the medical papyrus of Thebes in 1552 BC.
Through the ages, caraway has been used in digestive aids and love
potions as well as foods. In Elizabethan England, the seeds were
enjoyed with baked apples.
Caraway seeds are largely produced in Holland, but Egypt is an
additional source. The seeds from Holland are considered premium
because of their oil content and consistent shape and color. They
are also more aromatic and bitter than the Egyptian variety, which have
a milder, rye flavor.
Store airtight in a cool, dark place for no more than six months.
• Toss with your favorite potato salad
• Sprinkle on cucumbers
, green beans and squash
• Crush and add to meat marinades
, stews and stuffings.
• Add to omelets, sauerkraut
and tuna casseroles.
• Sprinkle lightly over spice cake
batters before baking.
• Lightly toast before using to enhance flavor.
• Add to hot dishes during the last 15 minutes of cooking.
Try one of our favorite caraway seed recipes:Caraway Seed Rye Bread
Trapper's Peak Tenderloin
Polish Sausage and Cabbage
beef, beets, breads, cabbage, celery, cheese, cucumbers, onions, pork, potatoes, salmon, stuffing, turnips, venison