Caraway Seed (Carum Carvi) is a very old spice, there is evidence going back to the Stone Age of its use. It is the seed of a Biennial Plant that has delicate leaves and white blossoms. Caraway use declined a few hundred years ago but it has begun a revival in the past 50-70 years.
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.
Caraway Seed is a well known ingredient in English Seed Cake and is used in other desserts as well. It is also chewed after meals as a digestive aid. Caraway is common to German and Austrian cooking. It is good with potatoes, cabbage and carrots; also sausages, duck and goose. 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.
Caraway seed is one of the ingredients of our Prime Rib & Roast Rub. It adds a base flavor along with celery to this wonderful seasoning.
Contains: Caraway Seed