Caraway has a sharp, pungent aroma with a flavor that is nutty, bittersweet and tangy, similar to anise or fennel, with a hint of dill and citrus. Caraway complements coriander, garlic, parsley and thyme. Caraway is also known as meridian fennel or Persian cumin, which sometimes causes it to be confused with common fennel or cumin. Caraway (Carum Carvi) is a very old spice, with its popularity beginning in German and Austrian cuisine.
Suggested Use: Use Ground Caraway in baking, rye bread, sauerkraut, coleslaw, potato salad, cheeses, sausage, stew, soup, cakes and goulash. Caraway is common to German and Austrian cooking and is used to flavor pumpernickel bread, pork roasts, sausages, duck, goose, potatoes, cabbage and carrots. Ground Caraway is essential in the Moroccan spice mixture Harissa.
For enhanced flavor, lightly toast Caraway Seed before use in cheese dishes or potato salad. 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.
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