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Also called: wild cumin, Roman cumin,
carvies, caraway seed
The sweet, peppery, anise-laced caraway seed is one of our
oldest culinary spices. Evidence of caraway in food can be
traced back about 5000 years. Roman soldiers supped on caraway
bread, and the spread of the Roman empire resulted in the
spread of caraway.
A member of the parsley family, caraway is grown throughout
Europe, although Holland's is thought to have the best flavor.
Caraway is used extensively in the German, Austrian and Eastern
European cuisine in both savory (sauerkraut, cheese, sausage,
bread) and sweet (cakes, cookies, sweet breads) dishes. You'll
also find caraway in the liqueur Kümmel, the Scandinavian
liquor Aquavit, and in gin and schnapps.
Like anise, caraway is an excellent
breath freshener and is often taken after meals. Munch a few
seeds after dinner, and you'll not only freshen your breath,
but settle your stomach and prevent flatulence.
If you grow caraway yourself, try tossing chopped leaves
into a salad or baking the carrot-like root as you would parsnips.
Caraway is offered at supermarkets both in seed form and
ground.
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