Caraway seeds are small, crescent-shaped seeds with a warm, slightly peppery flavour and a hint of liquorice. They come from the caraway plant, a member of the parsley family, and are widely used in both sweet and savoury baking across Europe and the Middle East.
These aromatic seeds add a distinctive taste to breads and cakes, and are especially popular in traditional rye breads, seed loaves, and spiced biscuits. Their bold flavour also works well in cabbage dishes, stews, and pickles.
Uses:
Stir into bread doughs, especially rye or wholemeal, for a classic flavour
Add to seed cakes, spiced biscuits, or traditional bakes
Use in savoury dishes such as braised cabbage, soups, or root vegetable recipes
Blend into spice mixes or season roasted vegetables
Directions for Use: Caraway seeds can be used whole or lightly crushed. To enhance their flavour, toast them in a dry pan over medium heat for a minute or two until fragrant. Allow to cool before adding to your recipe.
Start with around 1 teaspoon for a loaf of bread or cake, adjusting to taste depending on the recipe. A little goes a long way due to their strong aroma.
Store in a cool, dry place in an airtight container to maintain freshness and flavour.
