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Description
Caraway Seed is the dried fruit of the herb Carum carvi. The
small, tannish brown seeds have a flavor similar to a blend of
Dill and Anise--sweet but faintly sharp.
Uses
Caraway Seed is known for its flavor in rye bread, and it is
used to flavor cakes, biscuits, cheese, carrot, and potato
dishes. Caraway is used in European, German, and British cooking
and pickle blends, harissa, and sauerkraut blends.
Origins
Although Caraway is produced in Holland, Egypt is a major
additional source. The Dutch-type Caraway is the premium seed
because of its uniform shape, consistent color, and its oil
content. The Dutch variety is more aromatic and bitter than the
Egyptian, which has a milder, rye flavor.
Folklore
Caraway seeds are believed to have been used in Europe longer
than any other condiment. Their use was first recorded in Egypt,
in the medical papyrus of Thebes in 1552 B.C.
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