Caraway seed
Used in 3 recipes on RecipeWiki.
Caraway seeds are the small, crescent-shaped fruits of a plant in the carrot family, with a warm, sharp flavour of anise and citrus peel that most people recognise from rye bread. They are a classic partner for cabbage across Central and Eastern Europe, cutting through its heaviness: a spoonful goes into homemade Sauerkraut, and a pinch lifts Crunchy Cabbage Slaw. Toast them in a dry pan for a minute until they smell nutty, and crush lightly to release more flavour. Whole seeds keep their aroma far longer than ground, so buy them whole and store them in a sealed jar.
Most often cooked with
Cabbage
CarrotRecipes with caraway seed
Crunchy Cabbage Slaw
Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.
American
Leafy greens
Side dishes
Sauerkraut
Cabbage and carrot salted, packed down and left to ferment under its own brine until it turns sour and keeps.
30 minutes
German
Seeded Rye Loaf
A dense oval of dark rye and seeds, mixed rather than kneaded because rye forms almost no gluten to work with.
Baking
Bread