Caraway Seeds
Small seeds, unmistakable flavor! Caraway seeds bring warm, earthy flavor with distinctive hints of anise and a subtle citrus edge. Harvested from a member of the parsley family, these aromatic seeds are a familiar favorite in German, Austrian, and Hungarian cooking.
Use caraway in rye bread, cabbage dishes, sauerkraut, roasted potatoes, and hearty stews. Lightly toast the seeds in a dry skillet until fragrant to bring out their aroma.
Ingredients: Caraway seeds.
Quick Recipe: Caraway Roasted Potatoes
Toss 1 pound cubed potatoes with 1 tablespoon olive oil, 1 teaspoon caraway seeds, and salt and pepper to taste. Roast at 425°F for 30–35 minutes, turning halfway through, until golden and tender.
Quick Recipe: Buttery Caraway Cabbage
Melt 2 tablespoons butter in a large skillet. Add ½ head thinly sliced cabbage, 1 teaspoon caraway seeds, and salt and pepper to taste. Cook over medium heat for 15–20 minutes, stirring occasionally, until tender. Finish with a splash of apple cider vinegar.