Caraway
Carvi
| Latin name | Carum carvi |
|---|---|
| Family | Spices |
| Origin | Europe & Western Asia |
| Season (France) | All year |
| Flavour | Anise-like · Earthy · Warm · Bitter |
| Typical price (France) | 12–25 €/kg |
What it is
Constantly confused with cumin, and in several languages the two names are almost identical — which has caused centuries of recipe mistranslation. Caraway is the sharper, more anise one, and it is the seed in rye bread and in every sauerkraut worth eating.
In the kitchen
It is the missing note in most home harissa and in cabbage dishes that taste flat. A pinch changes both completely.
Goes with
Cabbage Rye flour Sauerkraut Pork Munster Potato Harissa Onion
Also used with
Pork knuckle Pointed cabbage Mangalitsa pork Rye berries
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