Not technically seeds, these are the split halves of the dried
fruits of a plant that are used as a spice. They grow in East
and South East Europe, the Netherlands, North Africa and the
USA. They are brown, long, narrow, slightly curved, ridged, and
pointed at both ends. They are aromatic and have a distinctive
bitter, sharp, nutty taste, with warm, sweet undertones. Buy
from supermarkets, delis or speciality spice shops. Store in a
cool, dry place, and use within six months. Caraway seeds are
widely used in Central and Eastern Europe to flavour rye breads,
biscuits, cakes, stews, meat dishes, cheeses, sauerkraut and
pickles; they are also often combined with potatoes and apples.
They can be used in English comfits and seed cakes, the Arabic
spice mixture tabil, North African harissa paste, and north
Indian curries. Liqueurs such as kummel, schnapps and aquavit
are all flavoured with caraway. Article by Sejal Sukhadwala Type
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