Caraway
Crescent-shaped seeds with a sharp, anise-like warmth — the taste of rye bread and sauerkraut.
anise · warm · earthy
Knowing it
- Where to buy
- Anywhere; Polish, German and Nordic delis sell it by the bag.
- A little history
- Often confused with cumin — the words for the two are near-identical in several European languages.
Kitchens that keep it in
Alsace — north-eastern France, between the Vosges and the RhineAlsatianFrench and German at once: sauerkraut and pork, yeasted cakes and bread, fresh cheese and cream, cooked with the dry white wines of the Vosges foothills.9 classicsPolandPolishCold-climate cooking of grains, potatoes, dairy and ferments — sour things, soured things, and dumplings for every occasion.10 classics · 1 cooked hereScandinavia, Finland, the Baltics and northern GermanyNordic and Baltic ryeWhere rye grows better than wheat, bread is dark, dense, sour and made to last — the base of the open sandwich and the everyday table.9 classics · 1 cooked here