Caraway Seeds

Caraway seeds, an essential ingredient in many European recipes, are appreciated for their spicy, slightly peppery taste and their medicinal properties. Their characteristic aroma, coming from essential oil rich in carvone, limonene and anethole, offers an earthy flavor with notes of citrus, mint, hazelnut, walnuts, and a slightly sweet and bitter aftertaste. These seeds, native to Europe and Asia, come from caraway, a biennial plant also called meadow cumin or Vosges anise.  Caraway seeds, nicknamed “magic seeds” in ancient Rome, were prized by the Roman emperor Nero. They have a fascinating history dating back to ancient times, where they were used to treat various ailments, including digestive problems.  Versatile, caraway seeds have been used in savory and sweet dishes for centuries. In Germany and Austria, they garnish potato salads and sprinkle rye bread, while in Eastern Europe, they are incorporated into cakes, pastries and borscht. Caraway seeds can be used whole or ground, added to bread dough or savory recipes such as stews and curries, and they pair well with other condiments like coriander, cumin and fennel seeds.  To reveal their full flavor, caraway seeds can be roasted in a pan or ground with a coffee grinder. In terms of health, these seeds are rich in fiber, antioxidants, vitamins (iron, calcium, magnesium, potassium), and have anti-inflammatory, antimicrobial properties, and protective phytochemicals against cancer and heart disease. Low in calories and fat, they are an ideal option for those watching their weight.