Caraway is a spice framed in the group of warm and earthy with saffron, black cardamom, cumin or nutmeg.
Its pungency brings warmth and a slight bitter-sweet touch, with a sharp spicy punch reminiscent to dry orange peel and a persistent aniseed aftertaste.
Ground caraway’s comforting flavor is a fantastic addition to vegetables, such as cabbage or cabbage; in the bakery with rye flour and wheat, to make sweet cookies or cakes; to make stews, pumpkin soups or as part of cheese making. It also adds a bit of heat to Irish soda bread, coleslaw and corned beef. It also goes well as a dry rub to beef or lamb. Another way you can use ground caraway is as a tasty addition to your morning oatmeal.
Some people also use ground caraway to remove the sulfur-like smell of cabbage, Brussel sprouts, broccoli or cauliflower dishes. This member of the parsley plant family has a nutty-warm flavor that’s perfect for most dishes. The ground version of the caraway is even better than whole seeds as this can easily mix with soups and sauces.
The best way to have your fresh daily supply of ground caraway is to grow your own then grind them. But if that sounds like too much of a hassle, then the next best thing is to keep your kitchen pantry stocked with this one packet of ground caraway. One bag of this will last you for months and months at a time while giving you nice and savory European-inspired dishes all year long.