These highly aromatic small crescent-shaped brown pods are from the parsley family have a nutty, peppery, anise-like flavor. And actually, they aren’t even seeds! They’re the dehydrated fruit of the caraway plant, but are called seeds because of their appearance. They’re widely used in German, Austrian, and Hungarian cuisines and are often used in rye bread, cheeses, and savory dishes and baked goods.

Cooking Notes

• Comes in a 1 oz. package
• For a licorice-tasting tea that is good for digestive ailments, steep 1 tsp. caraway seeds in 12 oz. boiling hot water for 5 minutes. Sweeten with honey, if desired.
• Can be substituted for the aniseed in any recipe.
• Excellent in rye, soda breads, and seed cake.
• Season your curries, soups, sausages, potato salads, coleslaw, and even vegetables (like sweet potatoes) and some liqueurs with this spice.
• Can be used in pickling recipes.
• Pairs well with baked apples, garlic, pork, and cabbage.
• Mix a pinch or two into your favorite cheese dip to add depth to its flavor.