Caraway Seed is a small, tannish brown seed having a flavor similar to a blend of Dill and Anise--sweet but a slightly sharp.

Caraway seeds are believed to have been used in Europe longer than any other condiment. Their use was first recorded in Egypt, in the medical papyrus of Thebes in 1552.

Caraway Seed is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, carrot, potato dishes, stews and soups.

Caraway is thought to be the spice used longer than any other in Europe. Writings from the 17th century indicate that Caraway Seed was used in fruits, breads, cakes and considered a digestive aid.

For enhanced flavor, lightly toast Caraway Seed before use in cheese dishes or potato salad. 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 then be generous on French bread or pour over green beans.