(Redirected from Caraway)
The fruits, usually used whole, have a pungent, anise flavour and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in breads, especially rye bread which is denser because of the yeast killing properties of the essential oil, limonene.
Caraway Seeds are intensely flavoured little pods, they resemble the appearance of cumin seeds and although they’re closely related, they have a completely different flavour, they have a fragrant aroma and a distinctive bitter, sharp, nutty taste, with a warm, sweet undertone of aniseed, they can be used whole, crushed or ground and are used in many cuisines from around the world today, in artisan breads, savoury biscuits, seed cakes, stews, meat dishes, cheeses, German sauerkraut, pickles, North African harissa paste and Indian curries.
Caraway is also used in liquors, casseroles, and other foods, especially in Central European and Scandinavian cuisine (sauerkraut for instance). It is also used to add flavour to cheeses such as havarti. Akvavit and several liqueurs are also made with caraway, and a tisane made from the seeds is used as a remedy for colic, loss of appetite and digestive disorders and to dispel worms.
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In one of the short stories in Dubliners by James Joyce, a character eats caraway seeds to mask the alcohol on his breath.
Caraway thyme has a strong caraway scent and is sometimes used as a substitute for real caraway in recipes.
Grind with a coffee grinder as and when you need them.
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