Caraway - Seed


Caraway - Carum carvi - are dark brown, crescent shaped seeds, with a flavour best described as warm and robust. The oil is an ingredient in liqueurs, mouthwashes, toothpaste and chewing gums. Whole seeds are best, as ground seeds have a very short shelf life.

Uses: One of the key flavours in rye bread, and sauerkraut. It is also used in sausages, meat and potato dishes. Caraway benefits greatly if lightly roasted to draw out the oils. It has an affinity with cheeses, apples, pork, sausages and cabbage. The best blends of garam marsala have caraway in them. Add caraway seeds to bread, muffin, dumpling & scone dough. Sprinkle toasted over potato & cheese salads, over cream cheese on toast, cheese omelettes, macaroni & cheese and lentil soup.

Medicinally it is used as a remedy for digestive troubles.

Caution: Pregnant and breastfeeding women should avoid this spice in large quantities. Small amounts are fine.

German Red Cabbage with Apple & Caraway


Olive oil, 1 med. onion - finely diced, 1 large red cabbage - cored & shredded, 1/2 C red wine, 1/2 C cider vinegar, 1 large tart apple - cored & diced, 1/4 C brown sugar - packed, 2 tsp each of caraway & yellow mustard seeds, salt & pepper to taste.

In a large, deep pan heat enough oil to cover bottom of pan. Add onion & saute over med-low heat until soft. Add cabbage & cook til wilted, stirring occasionally. Add red wine & simmer til evaporated. Add vinegar & bring to the boil.

Stir in the sugar, apple & both seeds, season. Cover pot & simmer for approx. 1 hr.

Serves 6-8

This is really yummy with roast pork.

Add to Cart:

  • Model: 60
  • Shipping Weight: 60g
  • Manufactured by: India

Customers who bought this product also purchased...

Copyright © 2020 The Spice Girls
Cairns Web Design by Splash (Bek)