Caraway Seed is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, and soups. It is actually the fruit of a biennial herb in the parsley family, known as Carum carvi. The seed is about 1/5-inch long and tapered at the ends. The hard seed shells have five pale ridges.
The plant is similar in appearance to a carrot plant, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm stems. The main flower stem is 40–60 cm tall, with small white or pink flowers in umbels. Caraway fruits (erroneously called seeds) are crescent-shaped achenes, around 2 mm long, with five pale ridges. The plant prefers warm, sunny locations and well-drained soil.
Selecting and Buying
Preparation and Use
Clean and Bright, without a dusty appearance.
Conserving and Storing
Store in tightly closed, dark or opaque containers in a cool dry place. Suggest that if they are not used within 6-9 months, they be replaced for best flavor.