Not technically seeds, these are the split halves of the dried fruits of a plant that are used as a spice. They grow in East and South East Europe, the Netherlands, North Africa and the USA. They are brown, long, narrow, slightly curved, ridged, and pointed at both ends. They are aromatic and have a distinctive bitter, sharp, nutty taste, with warm, sweet undertones.
Southern-fried chicken and coleslaw
Viennese gulasch
Norwegian fish pie
Salt pork belly with split pea purée and sauerkraut
Rye crispbread
Savoury pies with Jarlsberg cheese and ham (Norwegian pierogi)
Gazpacho shots with pimenton and caraway seed twists
Really good rye bread
Courgette and caraway cake
Buy from supermarkets, delis or speciality spice shops.
Store in a cool, dry place, and use within six months.
Caraway seeds are widely used in Central and Eastern Europe to flavour rye breads, biscuits, cakes, stews, meat dishes, cheeses, sauerkraut and pickles; they are also often combined with potatoes and apples. They can be used in English comfits and seed cakes, the Arabic spice mixture tabil, North African harissa paste, and north Indian curries. Liqueurs such as kummel, schnapps and aquavit are all flavoured with caraway.
Article by Sejal Sukhadwala
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Spring onion, potato and cheese fritters with quick pickled beetroot 
