Caraway Seed is the dried fruit of the herb Carum carvi. The small, light brown seeds have a sweet but faintly sharp flavour similar to a blend of Dill & Anise. Uses Caraway is probably best known for its flavour used in rye bread, & it is also used to flavour cakes, biscuits, cheese, carrot, & potato dishes. Caraway is used in European, German, & British cooking. It is also utilised in pickle blends, harissa, & sauerkraut blends. Origins Although Caraway is produced in Holland, Egypt is a major additional source. The Dutch Caraway is the premium seed because of its uniform shape, consistent colour, & its oil content. The Dutch variety is more aromatic & bitter than the Egyptian, which has a milder, somewhat inferior, flavour. 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. Caraway - Whole Seed Or Fine Ground Carum Carvi
