Caraway Seeds

• A frequent addition to spice cabinets, caraway seeds are actually the dried fruit of the caraway plant. Nevertheless, they're commonly referred to as seeds in the culinary world. If you've ever eaten rye bread, you no doubt tasted caraway seeds.
• Whole vs. Ground
  • Although the whole seed is frequently used, sometimes you'll want to impart caraway's distinctive flavor without the crunch of the whole seed. In this case, ground caraway can be used. The ground version is more potent, so if a recipe calls for one teaspoon of whole caraway, you would substitute a scant 3/4 teaspoon of the ground version.
• What Does It Taste Like?
  • Caraway seeds are highly aromatic and have a distinctive mild anise flavor that adds a welcome and subtle licorice hint to many dishes. Their taste is earthy, with a hint of citrus and pepper.
• Cooking With Caraway
  • Caraway seeds are frequently used in baking. The seeds found in most types of rye and soda bread are caraway, and they are a traditional ingredient in a British seed cake. Caraway seeds are also used in flavoring curries, soups, sausages, vegetables, and even liqueurs, such as the Scandinavian spirit aquavit. They're sometimes used for pickling and brining as well. Caraway seeds pair well with garlic, pork, and cabbage. Ways to use caraway seeds include:
• Add caraway seeds to potato salad or coleslaw.
• Add a pinch to any tomato-based sauce or soup.
• Sprinkle over roasted potatoes or sweet potatoes.
• Mix into a cheese dip.
• Sprinkle onto baked apples to enhance the flavor.
• Add to shortbread cookies or Irish soda bread cookies.
• Use to flavor beef goulash or kielbasa stew.
• Add to any recipe that includes cabbage.
• Use with a roast or chops.