- Comments (388)
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.
Whipping up a healthy meal doesn’t have to be a source of agita — or a gigantic time commitment. Each of these good-for-you dinners is ready in 25 (make that 24!) to 40 minutes. Swiss Chard Soup: 40 min (above, from Food Network Magazine) Swiss Chard is in charge when it comes to this satisfying soup.Read more