Caraway is well known for its fragrance, mild flavor and medicinal properties. The entire plant, including the leaves, seeds and roots, are used to make cooking spices and are the secret ingredient that gives rye bread its unique flavor. Caraway increases iron absorption, and is a digestive aid, as it neutralizes gas and bloating due to indigestion.
Instructions
1. Grind caraway seeds by first placing in them in the freezer for at least 1 hour. Chilling the seeds helps to prevent the loss of medicinal and flavorful essential oils when grinding.
2. Add caraway to your dishes in the last 15 minutes or so, as caraway's sweet and aromatic flavor can turn bitter if cooked for too long. If to cakes or bread, stir in or kneed the spice into dough just before placing in the oven.
3. Use a pinch of fresh or dried caraway seeds in coleslaw or cooked cabbage as it helps to reduce the cabbage smell and neutralize gases commonly experienced when digesting cabbage.
4. Mimic the full flavor of traditional barrel-cured pickles by adding 1 tsp. of caraway seeds per quart of sour pickles about 24 hours before serving.
5. Mix fresh caraway leaves into salads for a subtle and unique sweet flavor.
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