Caraway Seed is actually the fruit of a biennial herb in the parsley family, known as Carum carvi. The hard seed shells have five pale ridges.
Holland is the world’s largest Caraway producer. It is also grown in Canada and the United States.
Caraway has a sharp, stimulating aroma and is sometimes confused with fennel or cumin. Whole Caraway Seed is a customary flavoring for rye breads, sauerkraut, and sausage. This versatile spice is also used in baked goods and vegetables.
Caraway Seed is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, and soups.
Taste and Aroma Description: Caraway Seed has a pungent aroma and a distinctly sweet but tangy flavour.
Storage Tips Store in cool, dark, dry places.
For enhanced flavor, lightly toast Caraway Seed before use in cheese dishes or potato salad. Caraway Seed is great for use in sauerkraut, soups, and stews; add Caraway in the last 15 minutes of cooking for best flavor. Sprinkle Caraway Seed lightly over spice cakes before baking. Mix 1/4 cup melted butter with 1 to 2 teaspoons Caraway Seed; spread on French bread or pour over green beans.