Caraway comes from Asia and northern and central Europe. Today, the main growing areas are in the Netherlands and Germany. Its essential oils often flavor spirits. Caraway is also used to flavor sourdough, pastries, sausages, cabbage and many other dishes. Caraway has a sharp aroma and tastes bittersweet, pungently spicy with hints of dried orange peel and a light but distinctive aniseed note. The double fruit consists of two curved seeds with tapered ends; the hard brown shell is ribbed five times. Finely ground, caraway can be used directly in many dishes.
Use:
Caraway is often found in home-baked bread or pastries. It is also used to refine some spirits. It is also good for cabbage, kale or cheese dishes.
Origin: Lithuania
Storage:
Caraway should be stored dry and ideally airtight in order to retain its intense aroma for a particularly long time.
