Inside the Spice Cabinet: Caraway Seed

Rye bread just wouldn’t be the same without caraway, neither would soda bread. But these distinctly flavored seeds go far beyond baking, as a welcome addition in sauerkraut, vegetable, and meat recipes.

Taste: Sweet, earthy
Most Popular Use: Breads, soups, sauces, vegetables

Caraway plants are actually a member of the carrot family, related also to coriander and cumin. It’s native to central Europe and then spread to other parts of Europe, the Middle East, and the Mediterranean. Both the roots and the seeds are edible. If you ever get your hands on some, the roots can be cooked just like carrots.

Caraway seeds are highly aromatic and have a distinctive earthy anise flavor. They pack a lot of punch for such tiny little seeds. Most recipes only use a teaspoon or less.

Besides all the traditional caraway-spiced dishes mentioned above, this spice is at home with a lot of different foods. We love it in potato salads and coleslaws. A pinch of it is a welcome addition to any tomato-based soup or sauce. It’s pungent flavor also does well with poached fish, pork roast, and with polish sausage dishes.

• Roasted Delicata Salad with Warm Pickled Onion Dressing
• Kumminskorpor (Savory Caraway Crisps)
• Fennel-Lemon Latkes with Toasted Caraway Sour Cream
• Borscht
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