About 

Caraway is native to Northern and Central Europe. Its use dates back 5000 years to the area now occupied by Switzerland. Early uses were medicinal, but the Romans are credited with using the seeds in breads throughout the Empire. Caraway has an intense nutty aroma combining the flavours of anise, aniseed, fennel, and mint. Caraway is used in traditional style rye bread, sauerkraut, German style sausages, and cakes. Caraway is a key ingredient in the fiery Tunisian spice paste, Harissa.

Uses & Ideas 

Combine crushed caraway seeds, salt, and pepper to use as seasoning for roast pork belly and poultry cuts.

For a vibrant salad combine raw beetroot julienne with finely sliced fennel and red onion. Sauté caraway seeds in a dry pan to toast. Add to the salad, with salt, pepper, red wine vinegar and olive oil.

Add caraway seeds (and a little diced bacon) to braised cabbage, leeks, baby carrots, onions, witloof, beans, or Brussel sprouts.

Add caraway seeds, dried mint and butter to new potatoes or Jerusalem artichokes (roast or boiled).

Spiced sweet potato dip. Add caraway seeds and crushed chilli to sautéed onion. Puree with roast sweet potato and a little olive oil (and season).

Create a simple pasta with Chorizo, onion, caraway seeds cherry tomato - add pasta and top with pangrattato (crispy breadcrumbs flavoured with rosemary and garlic).