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Caraway Seed
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Caraway Seed

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$5.50
SKU:
SKU-0663CFE5

Botanical name: Carum carvi

We source Organic Caraway Seed from Egypt and pack it in a Biodegradable, resealable, stand up paper bag.

Caraway Seeds are the split dried fruits of a biennial plant of the Apiaceae family and is indigenous to the Mediterranean, Northern Africa and Central Europe. It is brown, long, narrow, slightly curved, ridged, and pointed at both ends. Caraway has a distinctive bitter, sharp, nutty, earthy taste with warm, sweet, citrusy and peppery undertones. Caraway Seeds are a key ingredient in Indian, Dutch, English, German, North African, Russian, and Scandinavian cooking. It can be used as whole or ground in cooking.

Caraway Seeds are used to give a distinctive flavour in apple dishes, breads (rye, Irish soda and pumpernickel), biscuits, cakes, cheeses, coleslaw, comfits, crackers, curries, goulash, harissa paste, herb butters, liqueurs (kummel, schnapps and aquavit), meat dishes, noodle dishes, pickles, pork dishes, salad, sauerkraut, sausages, stews and teas. They counteract the fatty richness of cheeses, duck, goose and pork and works well with apples, cabbage and potatoes. Caraway Seeds should be added towards the end of the cooking process.

Caraway Seed works well in combination with Coriander, Garlic and Parsley.

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Botanical name: Carum carvi

We source Organic Caraway Seed from Egypt and pack it in a Biodegradable, resealable, stand up paper bag.

Caraway Seeds are the split dried fruits of a biennial plant of the Apiaceae family and is indigenous to the Mediterranean, Northern Africa and Central Europe. It is brown, long, narrow, slightly curved, ridged, and pointed at both ends. Caraway has a distinctive bitter, sharp, nutty, earthy taste with warm, sweet, citrusy and peppery undertones. Caraway Seeds are a key ingredient in Indian, Dutch, English, German, North African, Russian, and Scandinavian cooking. It can be used as whole or ground in cooking.

Caraway Seeds are used to give a distinctive flavour in apple dishes, breads (rye, Irish soda and pumpernickel), biscuits, cakes, cheeses, coleslaw, comfits, crackers, curries, goulash, harissa paste, herb butters, liqueurs (kummel, schnapps and aquavit), meat dishes, noodle dishes, pickles, pork dishes, salad, sauerkraut, sausages, stews and teas. They counteract the fatty richness of cheeses, duck, goose and pork and works well with apples, cabbage and potatoes. Caraway Seeds should be added towards the end of the cooking process.

Caraway Seed works well in combination with Coriander, Garlic and Parsley.

Mail me to send Recipes: info@spicezen.com.au

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