How to Use Caraway
The Charming Spice
Licorice-like | Earthy | Bittersweet | Warm
Earthy, nutty, and laced with a hint of dried orange peel, caraway brings an old-world soul to modern dishes. It is more mild and has more depth than anise or fennel seed, so it’s a great choice for those who find the former too intense.
COOKING TIPS
- Caraway’s unique bittersweet and earthy flavor is incredibly versatile, from sweet and savory dishes to spice blends like tabil and harissa.
- Add to goulash, stews, sausages, or roasted vegetables for a grounding warmth. You can also use them in dressings (especially with lemon and oil), sprinkled on top of breads or crackers, or blended into condiments. Try using them whole in pickles or lightly crushed over sautéed apples and cabbage.
- While caraway is most iconic in Central and Northern European cuisine, its use in modern fusion dishes continues to grow. It complements hearty, fatty meats like duck, pork, and game, but also enhances cheeses, noodles, and even some cakes and desserts.
GRINDING
- Whole caraway seeds are typically added early in cooking so they can infuse slowly into dishes like braised cabbage, rye bread, or sauerkraut. They hold up well in long cooking and tend not to overpower.
- However, caraway seeds are packed with aromatic oils, so if you're looking for a more punchy, robust experience of its flavor, grind them to release their full flavor quickly. This is ideal for rubs, spice blends, or baking where even distribution is key. Their flavor fades faster once ground, so grind fresh as needed.
- Use a powerful electric grinder for a fine powder or a mortar and pestle for a coarser texture. For best results in cooked dishes, add ground caraway later in the process to preserve its volatile aromatics.
TOASTING
- Gently toasting whole caraway before use can enhance its nutty, citrusy depth and deepen the warming notes. Be careful not to over-toast, as caraway becomes bitter when burnt. Toast over medium heat in a dry skillet just until aromatic.
- To make the most of its subtle aromatics, try blooming caraway briefly in oil (as in tempering) before adding to a dish ingredients. This helps dissolve its flavor compounds and carry them through into the other ingredients.
STORING
- Since the most desirable, delicate top notes of any spice quickly dissipate once ground, it's best to buy and store whole caraway in an airtight container in a cool, dry, dark place and grind them as needed.
- Properly stored, they retain peak flavor for 6–12 months. Though they may last longer, their nuanced flavor will steadily decline over time. Ground caraway is available, but loses potency quickly and is best reserved for convenience. For maximum flavor, always buy whole and grind only what you need.
Rye Bread