Caraway seed is technically a fruit. It is a popular spice in Eastern European dishes so it is of little surprise that it was brought to the prairies by early settlers. Caraway is also found in Northern Africa and Western Asia.
Physically, it looks similar to cumin seed. It is a long, tan or brown seed with a bit of a curved shape, unlike cumin. It also has tiny brown lines or ridges going lengthwise. Can you tell the difference?
Caraway root is also edible yet we do not see it in supermarkets. It can be treated like carrots and other root vegetables. The leaves (which look like carrot tops) can also be cooked or used in salads.
Ways To Cook
Caraway has a strong anise flavour. When used in cooking and baking, the flavour of caraway is often the dominant or at least identifiable.
Very popular in central and eastern Europe, consider the foods that it is used in; breads and baking, meat dishes, pickles, cheese, salads, cooked vegetable dishes, sauerkraut and the like.
Caraway is related to parsley and carrots. How can this help with menu planning and flavour profiles?