Caraway seeds have mild anise flavour, with a hint of citrus and pepper. They’re often used in rye or soda bread and are sometimes used in pickling.

Caraway pairs well with pork, garlic and cabbage. Add to potato salad and coleslaw, sprinkle over roast potatoes and include in any tomato based dishes. They can be toasted to intensify their flavour.

How To Use:

Caraway seeds with cabbage is a game changer. Parboil shredded cabbage for 1 min then sauté in butter or oil with 1tsp caraway seeds, salt and black pepper.

Include 1 tbs seeds in pork meatballs or make a simple rub for pork loin by mixing 2 tsp salt, ¼ tsp dried marjoram, 1 tsp caraway seeds and 2 tbs oil.

Try Liptauer, a wonderful spread from Central Europe using cream cheese, caraway seeds & sweet paprika. Serve with rye bread or crackers.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.