This Medieval spice was once a spice rack staple. Thanks to the renewed interest in Scandanavian and Eastern European cuisine, (think rye bread, gravlax and pickling), caraway seeds are cropping-up in more recipes.
It’s great news for those who love earthy, spiced-anise flavours. Caraway seeds are a cross between fennel and cumin, making them a versatile ingredient which can be kneaded into breads, rubbed into pork belly or used to transform simple braised cabbage into something spectacular.
They have been used in European and Norse cuisine for centuries – marked by the presence of caraway seeds in German Kümmel or Scandinavian aquavit. Caraway seeds also crop-up in traditional recipes throughout Europe, from Pumpernickel or Borodinsky b
Caraway seeds should be stored in a dark, airtight container, to prevent them from drying out, and to keep them as flavourful as possible.
Minimum 90 days
We know that not all spices are born equal ...
Where they grow has a huge impact on their taste –