Description
Caraway seed is the dried fruit of the herb Carum carvi. The small, tannish brown seeds have a flavor similar to a blend of dill and anise--sweet but faintly sharp.
Uses
Caraway seed is known for its flavor in rye bread, and it is used to flavor cakes, biscuits, cheese, carrot and potato dishes. Caraway is used in European, German, and British cooking and in pickle blends, harissa and sauerkraut blends.
Origins
Although caraway is produced in Holland, Egypt is a major additional source. The Dutch-type caraway is the premium seed because of its uniform shape, consistent color, and its oil content. The Dutch variety is more aromatic and bitter than the Egyptian, which has a milder rye flavor.
Folklore
Caraway seeds are believed to have been used in Europe longer than any other condiment. Their use was first recorded in Egypt, in the medical papyrus of Thebes in 1552 B.C.
Color
Light to dark brown
Flavor & Aroma
Pleasantly aromatic and biting
Sensory Profile
Caraway seeds have a pleasantly sweet but slightly biting flavor and an aromatic, spicy aroma.
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