Caraway Seed

donna

Brev. Brig. Gen'l
Forum Host
Joined
May 12, 2010
Location
Now Florida but always a Kentuckian
I had thought I had posted on Caraway Seeds, but after a search only found mentioned in recipes.

Caraway Seed is another member of the parsley family. It is a native of Central Europe although cultivated to a small extent in the Western Hemisphere. Almost all of the supply comes from the Netherlands. At least this true for Durkee. The Polish variety sells for slightly less, when obtainable.

Caraway Seed has long been an important seed in the baking industry. It is sprinkled on various types of specialty breads.

Ground Caraway Seed is used for the flavor of rye bread and adds the grayish color to the product. It is used in cheeses, sauerkraut, new cabbage, mixed pickling spice, soups, meats and stews.

From: "A Handbook of Spices" by Durkee.
 
As I said in another thread I just hate the taste of caraway seed. But without doubt it is a powerful herb and has a relaxing effect on the digestive system. When you have stomach ache or any kind of indigestion, a tea from anise, fennel and caraway really does help (which is why it is often used in cabbage dishes). When my Mother-in-law was in hospital for colon surgery, they gave her a mug of that tea whenever she complained about pain, and it really helped her. And in that mix even the taste is tolerable.
 

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