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Best known for flavoring rye bread, caraway seeds have a wonderfully spicy aroma and a sweet, but slightly bitter bite.
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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 and
anise—pleasantly sweet, but slightly biting and
aromatic.
Caraway seeds are most familiar in our favorite hearty
rye breads, but
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.
Varieties
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.
Storage Tips
Store airtight in a cool, dark place for no more than six months.
Usage Tips
• Toss with your favorite
potato salad recipe.
• 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
Suggested Pairings
beef, beets, breads, cabbage, celery, cheese, cucumbers, onions, pork, potatoes, salmon, stuffing, turnips, venison