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Our all natural caraway seed powder is of outstanding quality and is thouroughly ground and ready for your culinary dishes. Caraway Seed is actually the fruit of a biennial herb in the parsley family, known as Carum carvi. The seed is about 1/5 inch long and tapered at the ends. The hard seed shells have five pale ridges.
Geographical Sources
Holland is the world's largest Caraway producer. It is also grown in Germany, Russia, Morocco, parts of Scandanavia, Canada, and the United States.
Traditional Ethnic Uses
Caraway Seed is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, and soups.
Taste and Aroma
Caraway Seed has a pungent aroma and a distinctly sweet but tangy flavor.
For enhanced flavor, lightly toast Caraway Seed before use in cheese dishes or potato salad. Caraway Seed is great for use in sauerkraut, soups, and stews; add Caraway in the last 15 minutes of cooking for best flavor. Sprinkle Caraway Seed lightly over spice cakes before baking. Mix 1/4 cup melted butter with 1 to 2 teaspoons Caraway Seed; spread on French bread or pour over green beans.
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Our Favorite Caraway Seed Powder Recipes!
Lemon Caraway Brussels Sprouts
1 pound Brussels sprouts
grated rind of 1 lemon
1 tablespoon lemon juice
1 tablespoon butter, melted
1 teaspoon SharpWebLabs.com caraway powder
1/2 cup sour cream
Remove outside and imperfect leaves and cut off a bit of the stem. Rinse thoroughly in cold water. Cook in a small amount of water until tender. Drain. Toss with melted butter. Combine lemon juice and rind, caraway seed, and sour cream. Place sprouts in serving dish and spoon on sauce.
Caraway Rice
1 cup water
3/4 cup chicken broth
3/4 cup long grain white rice
1 teaspoon SharpWebLabs.com caraway powder
1/4 teaspoon salt
1 tablespoon butter
Bring water, and broth to a boil. Stir in rice, caraway seed, and salt. Cook until liquid is absorbed in a covered pan over low heat- about 20 minutes. Add butter and fluff with fork. Serve, garnish with parsley if desired.
German Caraway Cabbage
1 teaspoon vegetable oil
2 cups onion, sliced
1 pear, cored and sliced
1 tablespoon sugar
3/4 cup water
3 1/2 cups red cabbage, sliced (about 1/4 head)
2 tablespoons apple cider vinegar
1 teaspoon SharpWebLabs.com caraway powder
salt and pepper
Heat oil in non-stick skillet over medium high heat. Add onion; sauté 5 minutes. Add pear and sugar; saute 2 minutes. Add water and cabbage; stir. Add vinegar and caraway seeds. Bring to a boil; lower heat, cover and simmer 15 minutes. Most of the liquid will be absorbed and the cabbage will be slightly firm. Add salt and pepper to taste.
Caraway Rye Rolls
2 packages active dry yeast
1/2 cup warm water (110-115 degrees)
2 cups small curd cottage cheese, warm
1/2 cup sugar
2 eggs, beaten
1 tablespoons SharpWebLabs.com carway powder
2 teaspoons salt
1/2 teaspoon baking soda
1 cup rye flour
3-4 cups all purpose flour
in a large mixing bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all purpose flour; mix well. Gradually stir in enough remaining all-purpose flour to form a sticky batter (do not knead. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down; turn onto a lightly floured board; divide into 24 pieces. Place in well-greased muffin cup. Cover and let rise until doubled, about 35 minutes. Bake at 350 degrees for 18- 20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.
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