Caraway Seed, Carum carvi, is a member of the Apiaceae (or Umbelliferae) family, often referred to as the parsley family, and is closely related to anise, asafoetida, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel, and parsnip. Caraway is indigenous to the Mediterranean, Northern Africa and Central Europe and may be best known as the seed that flavours rye bread.
Caraway Seeds seem to counter act the fattiness of pork, duck and goose. Caraway Seeds are used in apple dishes (like applesauce and apple pie), biscuits, breads (rye, Irish soda and pumpernickel), cabbage soup, cheese, cole slaw, cookies, crackers, goulash, herb butters, noodle dishes, pickles, pork dishes, sauerbraten, sauerkraut, sausages and spiced seed cake.
Caraway Seed works well in combination with coriander, garlic and parsley.
Add Caraway towards the end of the cooking process or after the dish is cooked as long simmer times tend to produce a bitter flavour. The pungent sharp aroma of caraway seed is reminiscent of dill and its biting, warm, sweet flavour is a bit like a blend of anise and dill.