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Caraway, an old spice related to parsley, does not have the storied history of cloves or black pepper. Many find the taste harsh, camphorous, and stinging. (Raw, it's soapy.)
Caraway seeds were first disseminated by the Romans over 5000 years ago. Soldiers used it to flavor their food, and it spread like wildfire across Europe. It was utilized in medicine and drinks 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 meat recipes.
|Basic Prep:||Caraway seeds require no preparation. Just add to recipe.|
|Shelf Life:||4 Years.|
|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.|
|Country of Origin:||India.|
|Taste & Aroma:||Bitter or Astringent, Sweet.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|