Caraway

Native to Europe, North Africa, and western Asia, caraway is a biennial plant that grows from about 15 to 23 inches (40 to 60 cm) tall and has feathery, finely divided leaves. Caraway seeds (which are actually the fruit) are 2 mm long and crescent shaped. Having been found in foods dating back to 3000 BC, caraway is one of the oldest known cultivated spices. Ancient Egyptians buried their dead with the seed to ward off evil spirits.

Caraway may turn bitter when cooked for too long and for this reason it is often added after a dish is cooked. Its warm, sweet aroma is reminiscent of fennel and aniseed, making it a popular spice in German, Austrian, Scandinavian, and Eastern European cuisines. It is essential in sauerkraut and rye bread, and its flavor accents smoked and skimmed milk cheese, such as Havarti. Havarti cheeses from Austria, Germany, Hungary; Holland, and Scandinavia contain whole seeds.