Caraway is THE spice of the German speaking area. In Austria, Germany and Switzerland, it has been used for centuries for many recipies. It is best known for its use in flavoring breads. The brown seeds also give many North African vegetable dishes their characteristic taste - Moroccan caraway soup, for example, is only for true caraway fans.

The typical Waldviertel spice smells of country life baking bread and traditional soups with grandma. Caraway tastes slightly sweet, but is also pleasantly spicy and refreshing.

Tips & Preparation:
Caraway refines many Austrian and German specialties such as roast pork, sauerkraut or pumpernickel. A pinch of cumin in a winter salad also adds a nice flavor. Caraway is also used in breads and pastries. Due to the slightly-sweet taste, it adds an interesting flavor to sweets.