The pungent sharp aroma of caraway seed is reminiscent of dill, and its biting, warm, sweet flavor is a bit like a blend of anise and dill. Native to Asia and central and northern Europe it is now also grown in Canada, Morocco and in this country. Found in many kitchens around the world. Street vendors in Italy sell hot chestnuts that have been boiled in caraway seeds, while the Germans have a well known kummel liqueur that includes anise, cumin and caraway. In addition some traditional cuisines of Austria, England, and the Netherlands have long included it in some of their favorite dishes.
Caraway Seeds are quite popular in rye and other breads, apple dishes (like applesauce and apple pie), biscuits, cookies, cheese, crackers, goulash, herb butters, noodle dishes, pickles, sauerkraut and spiced seed cake.
Helpful hint – the seed grinds up very easily but will lose their flavor quickly so only grind in smaller batches.
Works well in combination with coriander, garlic and parsley.
Some of the popular recipes with caraway seed include Moroccan Caraway Soup, Hungarian Goulash, German Bratwurst and Sauerkraut, Apricot Turkey Roll, Irish Soda Bread and Caraway Seasoned Cheese Bread.
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