Caraway Seeds

Dried caraway are actually fruits usually but often called “caraway seeds”. Caraway is a native to Northern Africa, the Mediterranean and much of Europe. It falls into both categories of herb and spice, as it is the fruits that are used primarily. Caraway is a controversial spice; to many, it appears dominant and disagreeable, especially to those who are not used to a cuisine rich in caraway.

Culinary Uses: Caraway seeds have a sweet warm aroma with a flavor similar to aniseed and fennel. It seems to have a special affinity for apples, pork and sausages. The spice seems to counter act the fattiness of pork, duck and goose. It is an essential taste in sauerbraten, sauerkraut and rye bread. Smoked and skimmed milk cheeses from Austria, Germany, Hungary Holland and Scandinavia contain whole seed. There are many liquors are flavored with caraway (Kummel, Akuavit gins and Schnapps). It can also be used in cakes cookies, soups, omelets, rice and pasta dishes, cheese spreads and vegetable dishes. Caraway seeds were customarily chewed to freshen breath. The essential oil extracted from caraway is used to flavor liquers, mouthwashes, toothpastes and chewing gums.

Medicinal Uses: The primary medical benefit of caraway is its effect on digestion. It is a carminative which means it helps with gas and digestion. It is helpful to chew caraway seeds after a heavy meal. It has been used for colic as it is a light sedative and it can be used to settle a queasy stomach (antispasmodic).

Flavor: Strongly aromatic and warm

Source: Wikipedia