The elongated, often dark brown, dried seeds of caraway are certainly among the oldest spices in Europe, but opinions differ on taste. The one loves it, the other cannot stand it at all. At the same time, it is ideal for hearty dishes, bread, cabbage, legumes or cheese and makes them easier to digest. Even the young, fresh leaves have a fine aroma and are used as an ingredient for soups and salads.
- Caraway seed
- Filling Weight
- Recommended for
- *May contain traces of cereals containing gluten, mustard and celery For further Informations on Ingredients, Mandatory information according to LMIV, etc
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