A staple of German cooking, Caraway Seeds are used by many as an after-dinner mint, probably because they are known to aid digestion. The caraway plant produces small, thin crescent shaped seeds that are dark brown in colour with pale ribs along the edges giving them a striped appearance. The seeds give off a warm, earthy aroma and a slightly minty anise flavour. Use whole or ground, raw or roasted ?hich really enhances the nutty flavour. Caraway Seeds also provide the characteristic flavour of gin and are an obvious ingredient in rye bread, providing a hint of fennel, anise with a touch of citrus for a wonderful flavour combination!
HOW TO USE
They blend well with other spices for meat and vegetable dishes, especially cabbage and potatoes, a warming addition to soups and casseroles and they have a special affinity with apples. We sell whole seeds and occasionally ground seeds.