Caraway

This old spice originated in the temperate areas of Turkey and Iran and got its name from the Arabic word karawyä. In botanical terms, it is classified as a member of the parsley family, and caraway does look very much like fennel, anise, and dill, with its umbrella-like flower clusters and long, feathery bright green leaves. Each small, dark seed has five lighter ridges. Caraway seeds have a strong, aromatic, warm taste. Their flavor is essential to many bread recipes and sweet dishes, and they are used for savory dishes as well in many European countries, especially in the German-speaking areas and in Scandinavia. The seeds are high in protein and are well known for their digestive properties. They are good in combination with heavy dishes or those high in fat. Caraway has been used medicinally since early times, and the oil from the seeds is used in making the liqueur kümmel. Store the seeds in a dark, cool place to prevent them from losing their scent too soon. Legend has it that caraway seed was once added to chicken feed, supposedly because it would keep the chickens from wandering away.