Description
Origin of Estonia Caraway seed has long been used, whole or ground, in northern European and other world cuisines. The name caraway comes from the Arabic karawya. Asian cultures refer to it as “foreign cumin” because of its resemblance in appearance and flavour to cumin. In ancient Rome, cooks seasoned sausages with caraway seeds. Hungarians flavoured their famous goulash with caraway. These days, most of us associate caraway with popular German and Austrian rye bread recipes. Not technically seeds, these are the split halves of the dried fruits of a plant that are used as a spice. They are brown, long, narrow, slightly curved, ridged, and pointed at both ends.
Caraway are aromatic and have a distinctive bitter, sharp, nutty taste, with warm, sweet undertones. Caraway is a common ingredient traditionally in the bread, cheese, and soup of the German peasantry because of its distinct flavour. Traditionally, it was mixed with ginger and salt and added to butter to flavour the butter. It is also used in a liqueur common in both Germany and Russia, “Kummel,” flavoured by caraway. Caraway Seeds are used worldwide to make meals highly aromatic and anise-like in flavour. Use Caraway Seed the next time you cook kebabs and make it fantastically delectable. You can also use Caraway Seed to make soups more flavourful
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