Caraway Seeds

Earthy, warm, slightly sweet, peppery and gently licorice-like.

Caraway has a sharper, more anise-like direction than cumin even though the seeds look related. Use it deliberately with cabbage, rye flavors and apples rather than treating it as a direct cumin substitute.

Rye bread, cabbage, sauerkraut, potatoes, pork, cheeses, stews and pickles.

Start with 1/4 teaspoon per pound of cabbage or potatoes.

Crush lightly for more immediate aroma; leave whole when you want distinct little bursts of flavor.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Cook half a sliced cabbage in 1 tablespoon oil over medium heat. Add 1/4 teaspoon caraway and a splash of water, cover briefly, then uncover and cook until tender. Finish with a little apple cider vinegar and taste for salt.

Whole caraway seeds.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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