About Caraway Seeds Whole
Caraway seeds are best known for giving rye bread its distinct flavor. Caraway is closely related to anise, carrot, celery, coriander, cumin, dill, and fennel. The caraway spice has a warm, pungent flavor that can be described as a combination of anise (the flavor of black licorice) and dill.
Caraway is a leading ingredient in European and Scandinavian cuisines. Whole caraway seeds are used to flavor breads, sausage recipes, vegetable dishes, apple dishes, cabbage soup, and even liquors. In Middle Eastern culture, Meghli (caraway pudding), is a popular dessert during Ramadan.
About the caraway plant:
Caraway, sometimes known as meridian fennel or Persian cumin, is a biennial flowering plant — meaning it won’t mature to produce seeds until its second season. Caraway fruits (referred to as seeds) are light brown in color, crescent-shaped, with five ridges. The caraway plant grows easily and is commercially cultivated around the world. Currently, the leading producer of caraway is Finland.