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Caraway Seeds

The Dutch love Caraway Seeds in Leyden cheese. Danes love them in akvavit. The English love them in madeira cake, and Germans love them in sauerkraut. And just about every New Yorker loves them in rye bread. Obviously, there's something for everyone to love about this cousin of carrot and cumin.

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The Spice House
The Spice House

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Caraway seeds are essential to the flavor of many dishes familiar American chefs, including goulash, coleslaw, certain types of cheese, pork roast, and seed cake. They add a lovely flavor to pickling and brining blends, or in shrimp and crab boil spices. For Black Caraway Seeds, please see Charnushka.

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Rated 5.0 out of 5
2 Reviews
average rating 5.0 out of 5
Based on 2 reviews
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2 Reviews
Rated 5 out of 5
Review posted

Love them but be careful!!

They are so delicious and I love how fresh spice house’s whole spices are. We made some recipe, and I didn’t realize how strong these are and it was a bit overwhelming but super delicious!

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Rated 5 out of 5
Review posted

Got a little carried away...

I used these in a sourdough loaf recently, and put as much as I do when I buy grocery store caraway. Well, I got a little caraway'd away (groan) and the white loaf tastes like it was made with rye flour! So delicious, a bit intense, and phenomenal quality.

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