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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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. Ingredients: Caraway seeds.

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Not bad/not great. No better than I could have gotten from the local grocery store. I noticed that there was NO freshness date on the package.

homemade sausage

a must for our IT sausage and pork roast

Full of flavor

I bake a lot of rye bread. Could not believe how flavorful these are compared to supermarket varieties. Also good crushed and added to buttered Brussel sprouts or coleslaw.

Caraway

Fresh, top quality

Every kitchen needs these on hand

These are great. I don’t use caraway seeds often, but some recipes just require them in my mind. Think sauerkraut or kielbasa, for starters. I’m no baker, but what would home-made rye bread be without these? When you need them, you have to have them, and they last for ages, especially if, when they get older, you crush them a bit in a mortar and pestle to release the flavor before adding to a recipe.

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