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What is it?
Caraway is the spice called karve in Norwegian. This guide covers dried seeds, not cumin.
«Warm and aromatic, with aniseed, citrus and mint-like notes.»
Background
Caraway is worth learning as a spice in its own right, rather than simply something resembling other seeds in the same drawer.
Flavour profile
Warm and aromatic, with aniseed, citrus and mint-like notes.
Pairs well with
Cabbage, rye bread, potatoes, pork and hearty soups. You do not need to limit it to sauerkraut.
Lightly crush a little before use if you do not want whole seeds in the food. Whole seeds can give bread its desired character.
Did you know?
Keep the names caraway and cumin separate when reading English recipes.
Common mistakes
Using caraway when a recipe calls for cumin, or letting large amounts take over a mild dish.
Know the difference
Caraway is karve in Norwegian; cumin is spisskummen. This distinction saves many recipes.
A little spice knowledge
Whole seeds may be a welcome part of rye bread's texture. For a smooth sauce, crush them or infuse and strain instead.
Works well with
Bay leaves, black pepper, onion and mustard.
Sapidus’ favourite partners
Try a little caraway in fried cabbage with onion, and adjust the acidity towards the end.
Never combine with?
Caraway has a distinctive character. Use a little when a mild potato dish should still taste mainly of potato.
Storage
Store tightly closed, dark and dry, away from cooker steam. Smell before use and buy an amount suited to your consumption. Follow the packaging advice for fresh or processed products.
Try it yourself
Compare two small portions of roast potatoes, with and without crushed caraway. This suggestion is not presented as a test carried out by Sapidus.
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