- 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.
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.

