Where is caraway cultivated?
Caraway is cultivated through much of Europe in North Africa and in the Mediterranean region but the Netherlands Germany and Poland are the principal cultivators of caraway.
How is caraway used in cuisine?
Caraway can be used in many types of recipes and has a wonderful complexity and warming taste that can be found in many central European dishes.
In his book the Science of Spice, Dr Stuart Farrimond pairs it with the following:
Cabbage, beetroot – either ground to buttered cabbage or whole to beetroot slaw or soup
Red meats – sausage, beef or lambs stews or to flavour dumplings
Duck, goose – massage into skin with salt and garlic before roasting
Oily fish – combine with pepper, fennel and coriander in a cure
Swiss cheese – pop a pinch in your cheese fondue
Biscuits /cakes – sprinkle into your mixture
In continental cuisine it is added to German sauerkraut, Austrian seasoned beef and Hungarian goulash. In Norway and Sweden they produce a caraway black bread Some smoked cheeses in Austria and Germany contain whole seeds of caraway.
Caraway is also added to harissa the North African chilli pepper paste.
Another important use of caraway in food and drink production is as an element in liquors particularly Schnapps and Kumnel.
Can caraway be used in other products?
Because caraway is rich in essential oils particularly limonene which is sharp and stimulating it is used as a fragrance component in soap and perfumed products.