Origin:
Europe, Western Asia
Description:
Caraway seeds have a warm, earthy, robust flavor with a
hint of anise. The seeds are warm brown with pale yellow edges. Caraway
is a controversial spice; to many, it appears dominant and
disagreeable, especially to those who are not used to a cuisine rich in
caraway.
Applications:
Caraway seeds are best suited to savory
foods, though sometimes used in or on spice cakes and added to cookie
dough. Commonly sprinkled on top of Jewish-style rye bread, it is also
used to flavor sauerkraut, sausage, cheese, cabbage, and soups.
Interestingly enough there is also a caraway-flavored liquor, known as
kummel in the United States.
