Caraway Seeds are actually the fruit of a biennial herb in the parsley family, known as Carum carvi. Though most people immediately think of putting this peppery little crescent-shaped brown seed in German, Austrian, and Hungarian cuisines, it originally came from Asia Minor. Some say it may be Europe's oldest condiment. They are highly aromatic and have a distinctive, anise-like flavor. Caraway Seeds are most readily known for their distinct flavoring in rye bread, though they're also used to flavor sauerkraut and other cabbage dishes, sausage, poultry, beef, breads, crackers, dumplings, British seed cakes, roasted vegetables, cheese and soups. Try the recipe for Onion Rye Bread on the back of the package. You can also use our Caraway Seeds to flavor curries, pickles, and brines. The flavor pairs exceptionally well with garlic. You can toast Caraway Seeds before use to give a heightened flavor.
