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What is it?
Caraway is the spice called karve in Norwegian. This guide covers dried seeds, not cumin.
«Warm and aromatic, with aniseed, citrus and mint-like notes.»
Background
Get to know caraway on its own. It is easy to mix up the seeds sitting in the same spice drawer.
Flavour profile
Warm and aromatic, with aniseed, citrus and mint-like notes.
Pairs well with
Cabbage, rye bread, potatoes, pork and hearty soups. You do not need to limit it to sauerkraut.
Lightly crush the seeds if you do not want whole ones in the food. In bread, the whole seeds may be just what you want.
Did you know?
Keep the names caraway and cumin separate when reading English recipes.
Common mistakes
Using caraway when a recipe calls for cumin, or letting large amounts take over a mild dish.
Know the difference
Caraway is karve in Norwegian; cumin is spisskummen. This distinction saves many recipes.
Good to know
Whole seeds may be a welcome part of rye bread's texture. For a smooth sauce, crush them or infuse and strain instead.
Other flavours to try
Bay leaves, black pepper, onion and mustard.
Try it with
Try a little caraway in fried cabbage with onion, and adjust the acidity towards the end.
When to go easy
Caraway has a distinctive character. Use a little when a mild potato dish should still taste mainly of potato.
Storage
Keep the spice tightly closed somewhere dark and dry, away from cooker steam. Smell it before use, and buy only what you need. Follow the advice on the packet for fresh or processed products.
Try it yourself
Compare two small portions of roast potatoes, with and without crushed caraway. A tasting idea for your kitchen, not a Sapidus test result.
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