Popular throughout central and Eastern Europe (and known in some parts of the world as ‘Persian cumin’), caraway seeds have a distinct aniseed, citrus and liquorice flavour. They have a variety of uses, in both savoury and sweet goods, including baking and booze! The British make a cake using them, while the Scandinavians flavour their aquavit with them. Caraway is also a popular feature of many European breads, such as sourdough and dark rye. Caraway seeds work particularly well with pork or cabbage dishes and are most commonly used whole.
Caraway seeds also have medicinal uses, prepared as a tea, by steeping 2-3 teaspoons in hot water. This tea can help relive menstrual cramps, aid digestion and relive heartburn. Eaten whole, caraway is also used as a breath freshener.
Easy use shaker
Product of Holland