Summary

Caraway seeds are celebrated for their robust, savory character that pairs exceptionally well with starchy, hearty dishes typical of Eastern European cuisine. The seeds are small yet mighty, offering an earthy flavor with hints of citrus and licorice, which make them a standout in rye bread—their most famous application. But beyond bread, they bring depth to potato, cabbage, and heavy meat dishes.

History

Caraway, known scientifically as *Carum carvi*, is a spice with a rich history in Europe and the Middle East. Its use dates back to ancient times; caraway seeds have been discovered in Neolithic dwellings in Switzerland, and the Romans used them for their digestive benefits, often incorporated into dishes to prevent indigestion. In Eastern Europe, caraway seeds have long been a staple, infusing rye breads and sauerkraut with their distinct, slightly peppery flavor. This spice's versatility is evident in its journey from simple bread seasoning to a component of complex spice blends and liqueurs across different regions.

Why We Love It

Caraway seeds add a burst of earthy zest with subtle citrus undertones to our dishes. We love them for baking a traditional loaf of rye as well as jazzing up a simple roasted vegetable dishes.

The More You Know

Caraway seeds can be used to infuse maple syrup! This unexpected pairing results in a delightful topping ideal for drizzling over granola or fresh fruit, adding a surprising twist to your breakfast or dessert. It's a simple way to experiment with flavors and bring a touch of savory sophistication to sweet dishes.