Profile: A crusty grandmother. She walked fifteen miles to school every day. Uphill! Both ways! In the snow! She’s cantankerous, but then she has those moments where she makes you tea and homemade bread and enlightens you about the little things in life.
Caraway, an ancient spice related to parsley, does not have the illustrious history of cloves or black pepper. Many find the taste bitter, camphorous, and biting. (Raw, it's soapy.)
Caraway seeds were first spread by the Romans around 5000 years ago. Soldiers used it to flavor their food, and it spread like wildfire across Europe. It was used in medicine and spirits like aquavit and kummel.
Caraway was first used in the kitchen in Scandinavia, Germany, and Holland. Caraway seasoning was and is used in sweet and savory baking, pickling, sausages, and charcuterie.
The herbaceous, slightly anise, slightly cumin, parsley-and-celery-like flavor of caraway has a devoted following despite its bad press. Caraway is great in cream sauces, root vegetables, rye breads, and pork dishes.
|Cuisine:||Austrian, British, European, German, Hungarian, Moroccan.|
|Shelf Life:||4 Years.|
|Basic Prep:||Add to recipe and remove Bay Leaves before serving.|
|Ways To Use:||Caraway Seed is a popular ingredient in English Seed Cake and other desserts. This seed is great for carrots, cabbage, and potatoes in Austrian and German cuisine.|
|Taste & Aroma:||Bitter or Astringent, Sweet.|
|Country of Origin:||India.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|