Caraway
Carum carvi
Use:
Caraway is used as a seed, dried, ground and whole. Caraway does not harmonize well with other spices, which is why you're better off using it alone. Add caraway to cabbage dishes like sauerkraut or savory dishes like goose and pork, lamb and potatoes. Bread and gingerbread are also often flavored with caraway.
Origins:
Caraway grows wild in Europe, North Africa, the Near East and India and is one of the oldest European spices. It is cultivated today in Poland, Hungary and the Netherlands.
see Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Caraway
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- Spicy, bittersweet flavor
- Distinctive taste
- Very refreshing
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- Anise-like aroma
- An important ingredient in fine cooking
- Slightly sweet taste
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- Smoked with beechwood
- Enveloped by fresh caraway
- Juicy & mildly spicy flavor
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- Herbal & spicy
- Ideal for bread and baked goods
- Refines vegetable & potato dishes
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- Herbal & spicy flavour
- Unmistakably aromatic
- For baked goods & roast pork
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- Traditional Spice
- Good combination with other spices
- Suitable for all types of bread
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- Vinschgau Bread spice
- Easy to use
- Intensive spice
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- Aromatic herbal teas
- Beneficial & harmonious
- From certified organic cultivation
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- Spicy taste
- Fine fragrance
- Easy to use
