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This member of the parsley family has a pungent aroma and flavor, nutty and warm with a hint of anise. This ancient slivered, black seed is a common element in Austrian and German cooking.
Available in both whole and ground seeds, whole seeds have a potent flavor and aroma. If a recipe calls for ground seeds, grind up just before using for best results.
What to do with Caraway
Caraway seeds add a spicy heat to St. Patrick’s Day favorites like corned beef, coleslaw and Irish soda bread. It’s also a traditional ingredient in harissa, a fiery Tunisian condiment. For an unexpected, yet warm and delicious flavor add caraway seeds to soup, stews, sauces and dry rubs for beef or lamb.
Store caraway seeds in a cool dry place for up to 6 months.
Sweet strawberries. Juicy peaches. Luscious mango. If you’re looking for ways to upgrade a salad, fruits in their prime are an excellent place to start. Figs: Fig, Bacon and Frisee Salad Sweet figs are at hitting their stride right about now — and are the perfect complement to bitter greens, bacon and black pepper in thisRead more