Caraway is a spice of ancient origin and with a history of use dating
back at least 5,000 years. It is a key flavoring in many traditional
foods of Central and Eastern Europe. Although caraway seed doesn’t
harmonize with a great variety of other herbs and spices, it has a
kinship with juniper in German schweinsbraten (roasted pork and
vegetables) and sauerkraut (fermented cabbage).
In Ireland, England and in the bulk of central European countries, the
use of caraway is limited to baked goods, specifically tea breads. Irish
soda bread is to the Isle of Green what British seed cake is to the
United Kingdom, although the former is more bread-like and latter more
reminiscent of pound cake.
Caraway seed is also used in tea blends and tonics to help ease
digestion. In Germany and Scandinavia a sweet liquor called kummel is
produced, which is flavored with caraway seed,
cumin and fennel. In
Scotland, this beverage is known as “putting mixture” and is
traditionally served in the clubhouses of the country’s most acclaimed
golf courses.
