Whole Caraway Seeds is what gives rye bread it’s classic flavor. The seed is member of the parsley family has a pungent aroma and flavor, nutty and warm with a hint of anise. This ancient slivered, black seed is a common element in Austrian and German cooking.
Whole Caraway Seed has a pungent aroma and flavor, nutty and warm with a hint of anise.
Caraway seeds add a spicy heat to corned beef, coleslaw and Irish soda bread. It’s also a traditional ingredient in harissa, a fiery Tunisian condiment. For an unexpected, yet warm and delicious flavor add caraway seeds to soup, stews, sausages, sauces and dry rubs for beef or lamb.
Toasting with Whole Caraway
Toasted caraway seeds are a flavorful addition to loaves of bread and salads, but the earthy fennel and anise taste is mild until the seed is cooked or dry roasted. To toast caraway seeds, place a small dry skillet over medium-high heat and add the seeds. Cook for two to three minutes, or until the seeds are fragrant. Remove from heat and let the seeds cool. Then, add them to your favorite baked goods.
- Net weight: 16 oz. (454g)
- Pungent aroma and flavor, nutty and warm with a hint of anise
- Use in rye bread, corned beef, Irish soda bread, sausages, stews
Also available: Ground Caraway Seed