Caraway Seed

Botanical Name: Carum carvi

Flavor: Warm, Nutty, Earthy, Citrus, with hints of Licorice and Pepper

Origin: Holland

Use With: Beef, Chicken, Pork, Lamb, Cheese, Fruit, Vegetables, Cabbage, Potatoes, and Baked Goods

Description: Though commonly referred to as ‘seeds’ in the culinary world, Caraway seeds (also known as Meridian Fennel and Persian Cumin) are actually the tiny, dried fruits of the caraway plant. An Eastern European culinary staple, where their warm, slightly biting flavor is most recognizable as the main flavor of rye bread, but the strong, aromatic, and savory character can be found in cabbage, potato, and heavy meat dishes among many others. Beyond Eastern Europe, Caraway Seeds can be found in Middle Eastern, North Indian, North African, and Mediterranean cuisines where they add their distinctive flavor and aroma to both sweet and savory dishes.

Suggested Uses:

Use whole or ground to make traditional Goulash, Sauerkraut, Kielbasa, Borscht, Irish Soda Bread, British Seed Cake, or, of course, homemade Rye Bread

• Add to marinades, sauces, dry rubs, soups, stews, dressings, dips. pickle brines, and baked goods
• Mix into your potato salad, coleslaw, tuna salad, or other mayonnaise based salads
• Use to flavor sausage meat/filling
• Sprinkle over roasted or smashed potatoes
• mix into cheese dip or spread
• Sprinkle over baked apples or cut fruit
• Sprinkle over roasted vegetables including green beans, squash, and root vegetables to liven them up
• Add a dash of toasted Caraway Seeds to a fruit or vegetable salad
• Add a bit onto cake, muffin, biscuit, or scone batter/dough