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Caraway, Whole Seeds
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Caraway, Whole Seeds

Caraway Seeds

Rated 5.0 out of 5
2 Reviews

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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Details

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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Gulasch Soup

Gulasch Soup

Beef Goulash North Europe Soup Stew

Many years ago, dear hubby and I spent a winter vacation in Austria. We skied (real mountains!), we sledded (dear Gods, 8 km down a steep mountain road together on...
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Caraway Cheese Bread

Caraway Cheese Bread

Baking North Europe

This savory bread recipe is worth splurging on the good cheese, like Kerry Gold Dubliner or some fine aged white cheddar cheese.
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Swedish Rye Bread

Swedish Rye Bread

Baking Bread Breakfast North Europe Swedish

This recipe is courtesy of The Junior League of Chicago. It comes from their cookbook, Celebrate Chicago! A Taste of Our Town.
Read More about Swedish Rye Bread
Classic Irish Soda Bread

Classic Irish Soda Bread

Baking bread-recipes brunch-recipes grain-recipes irish-recipes snack-recipes moderated

Nothing goes better with corned beef and green beer (on St. Paddy's day) than this classic bread.
Read More about Classic Irish Soda Bread
Choucroute (Ribs with Sauerkraut)

Choucroute (Ribs with Sauerkraut)

France Germany North Europe Pork

This rustic dish originate in the Alsace region of northeastern France where the cuisine is heavily inspired by German cuisine. This braised pork dish a delightful comfort food. Do yourself...
Read More about Choucroute (Ribs with Sauerkraut)
Sea Bass Crusted with Moroccan Spices

Sea Bass Crusted with Moroccan Spices

Africa North America Seafood

I adapted this recipe from one of the cooking magazines. You can use sea bass or halibut. I serve it with mango salsa, a perfect compliment!
Read More about Sea Bass Crusted with Moroccan Spices

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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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