Spices and seasonings
aromatic seeds for bread, cheese, cabbage, and drinks
living spice tradition
Caraway seeds, rye bread, curd cheese, kastinys, sauerkraut, caraway tea
Common caraway, Caraway seeds
A Lithuanian seasoning
The Universal Lithuanian Encyclopedia describes caraway as a plant widespread in Lithuania whose seeds are used as a seasoning. In Lithuanian cooking, caraway is very clearly associated with bread and cheese. It is common caraway (Carum carvi); according to the Universal Lithuanian Encyclopedia, its seeds contain 3-10 percent essential oils, are used as a seasoning for bread, meat products, and liqueurs, and caraway began to be cultivated in Lithuania in the nineteenth century.
It is also added to kastinys, sauerkraut, meat products, preserves, and drinks.
Caraway is not cumin
Caraway and cumin are often confused in translation, but their flavors differ. Caraway has a cooler, anise-like rye-bread aroma.
Lithuanian recipes, especially for bread and cheese, call for caraway.
Where to use it
Caraway is added to rye bread for aroma. In curd cheese, it creates a classic pairing of dairy and spice. In cabbage, it adds aroma and flavor balance.
The seeds can be lightly toasted in a dry pan, but they should not be burned.
Storage
Caraway has a strong aroma, so it should be stored airtight. Once ground, it quickly loses scent.
It is best to keep whole seeds and lightly crush them before use.
Recipe
How to prepare caraway tea
Caraway tea can be a simple drink after a heavy meal. It is worth lightly bruising the seeds so they release more aroma.
Ingredients
- 2 tsp caraway seeds
- 500 ml water
- Honey or lemon, if desired
Method
- Lightly crush the caraway seeds in a mortar or between your fingers.
- Pour water over them and simmer for 3-5 minutes, or steep for 10 minutes.
- Strain, let cool slightly, and flavor with honey or lemon.
Notes
Ground caraway loses aroma faster, so whole seeds keep better.
Caraway tea is a food-tradition drink; health claims should be treated cautiously.
