Caraway whole

Description:
Caraway is a typical spice of German and Austrian cuisine. Although it was already used in ancient times and in the Roman Empire, nowadays it is very rarely found in cooking recipes outside Central Europe. Only in North Africa it is partly part of the traditional spice mixtures Harissa and Tabil.

Caraway has a very intense acrid-spicy flavor and is somewhat reminiscent of anise with a bitter citrus note. Caraway is indispensable for German cabbage dishes such as sauerkraut but also for pastries such as breads and onion cakes. It is found in Alsatian cheese specialties and in Austrian potato dishes.

Sometimes caraway is also mentioned in translated Indian recipes. As a rule, however, the so-called cumin is meant, which has nothing to do with caraway in terms of taste.
Caraway tastes great with cabbage and potato dishes, in pastries with roast pork, goose and duck and cheese.

Usage:
Caraway has a very intense aroma and should therefore be dosed carefully. For seasoning and for people who find the aroma too intense when biting a caraway fruit, ground caraway is better suited. For cooking in cabbage or for sprinkling on pastries, whole caraway is usually used.

Well-known dishes:
Sauerkraut, Muenster cheese, Pain d'Epices.

Aroma/Taste:
Acrid-spicy flavor, bitter, slightly anise-like.

Harmonizes with:
Garlic, coriander seeds, parsley, bay leaf, juniper berries.

Origin:
Finland