Ground from whole Carum carvi seeds, a member of the parsley family, this caraway has a warm, bittersweet taste with soft anise and licorice notes, a light peppery edge, and a hint of citrus. The flavor comes from natural carvone and limonene oils in the seed. Milling releases the aroma faster than whole seed, so a little carries a lot of character in everyday cooking.
A staple baking spice for rye bread, pumpernickel, and savory crackers. Stir it into dough, biscuit batter, or a cheese scone mix for a traditional Central European bakery flavor. It also seasons apple cakes and spiced cookies where a warm, slightly minty note works well. The fine powder blends in smoothly, so there are no hard seeds to bite.
Well suited to cabbage in every form, from sauerkraut and coleslaw to braised red cabbage. It rounds out roast pork, sausages, goulash, stews, and lentil or potato dishes, and lifts roasted carrots and other root vegetables. A pinch in a spice rub or salad dressing adds savory depth without overpowering the other ingredients.
Because it is already milled, the powder disperses evenly and cooks in quickly, giving a more uniform, intense taste than whole seed. Start with a quarter teaspoon and adjust, since a ground spice is stronger by volume. Toast it briefly in a dry pan, or bloom it in warm oil or butter, to bring out the aroma before you add any liquid.
Keep the jar sealed in a cool, dark cupboard away from heat and steam to hold the aroma. Caraway pairs naturally with coriander, cumin, fennel, and juniper, and works in both meat and vegetarian cooking. Use it in homemade sausage blends, cheese spreads, breads, and pickling brines, or in kummel and aquavit style infusions.
