Caraway has a sharp, stimulating aroma and is sometimes confused with fennel or cumin. Its flavor has a nutty, bittersweet sharpness with a hint of citrus and anise. Native to Asia and parts of Europe, we get our caraway seeds from Holland.
This seed is sharp, nutty, and bittersweet with citrus and anise notes and pairs well with chives, thyme, cumin, parsley, and dill.
Flavor rye and brown breads, crackers, sausages, soups, and stews. Add to coleslaw and potato salad.
Caraway seeds are used in rye and brown breads, crackers, sausages, soups and stews. Cheeses are commonly made with caraway. Chew raw caraway seeds to aid in digestion, promote appetite and sweeten breath.
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