Carum carvi

Caraway is a hardy plant from the family Umbelliferae, originating from Asia and North and Central Europe. It is cultivated as a biennial plant, not only in the countries of origin but also in Morocco, the USA, and Canada.

The Romans used it with vegetables and fish, medieval cooks for seasoning soups and dishes made from beans or cabbage. In the 17th century in England, it was popular in bread, cakes, and roasted vegetables, and sugar-coated seeds were used to make candies.

Today, the largest producers are the Netherlands and Germany.

Essential oils give flavor to alcoholic beverages such as aquavit and Kummel.

FLAVOR

Caraway has a sharp aroma, which is warm and bittersweet in taste, sharply spiced, with a note of dried orange peel and a mild, but long-lasting hint of anise.

USED IN dried seeds and sometimes young leaves.

PURCHASE AND STORAGE

Caraway seeds are most commonly available ground, but it is best to use and buy them whole, and they can last for at least 6 months in a well-sealed container. The seeds are easy to grind or crush as needed, but once ground, they quickly lose their strength.

USE IN CULINARY

In Central Europe, especially in Jewish cuisine from that area, caraway is used to flavor black or rye bread, crackers, poppy seed cakes, sausages, cabbage, soups, and casseroles. It gives many dishes from southern Germany and Austria their characteristic flavor, whether in whole grain bread or roasted pork; it is used in coleslaw and in combination with juniper for sauerkraut.

It goes well with Munster cheese in Alsace, and is also used in the production of Gerome, another local cheese.

Caraway is used in North African cuisine, mainly in vegetable dishes and in spice blends such as Tunisian tabil and harissa. In Morocco, there is a traditional caraway soup - as well as in Hungary, where it is prominently featured in goulash.

The mention of caraway in Indian recipes often stems from a mistranslation of the word for cumin; actual caraway is used only in northern India – it grows wild in the Himalayas. Turkish recipes may refer to "black cumin," which is not true caraway but nigella.

Young leaves, less bitter than the seeds, which taste and look similar to dill, are an interesting addition to salads, soups, or fresh white cheese. They are good for garnishing lightly cooked young vegetables and other dishes that can use parsley.

ESSENTIAL for tabil and harissa.

GOOD WITH apples, bread, cabbage, duck, goose, noodles, onions, pork, potatoes, and other root vegetables, sauerkraut, tomatoes.

COMBINES WELL WITH coriander, garlic, juniper, parsley, thyme.