Caraway Seeds Ground – 45g

$3.45

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58 In stock

58 in stock

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Weight
45G

Product Description

Caraway seeds are the seeds of the caraway fruit. They have a pungent aroma and a unique sweet-tangy flavour. They can be used whole, in their powdered form, or as an oil. They are native to Europe but have spread to the Middle East and the Mediterranean. They are used in a variety of dishes in these areas, including rye bread, sauerkraut, goulash, and Havarti cheese. The spice people carry caraway in both whole and powdered varieties as caraway seeds ground and caraway seeds whole.

 

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Flavour Notes:

Caraway Seeds are also referred to as Meridian Fennel or Persian Cumin. The caraway seed has a pungent aroma and a distinct sweet but tangy flavor. They lend themselves well to things such as bread dough, adding a strong caraway flavour.

Culinary Notes:

Caraway Seeds add a unique flavour to carrots, potato and cabbage dishes. Most commonly grown in farming regions of India and Holland, it is often used to flavor rye breads, sauerkraut, sausage, cheese, cabbage and soups. It is also widely used in German and Middle Eastern cooking. The seeds are extracted from the plant then dried to preserve flavour and aroma.

Health Benefits:

Caraway is a good source of minerals and has many health benefits. It is a rich source of dietary fibre which helps with digestion. It contains many minerals including; iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium.

Ingredients:

100% dried Ground Caraway Seeds

country of origin:

Canada

other names or spelling:

Meridian fennel, Persian cumin, caraway fruit, Persian Caraway, Roman Cumin, Wild Cumin, Carum carvi

How to use

  • Traditionally used in sauerkraut, coleslaw, goulash, stews, cheese, rye bread, seed cake, and pork roasts
  • Try sprinkling on steaming parsnips, carrots, cabbage or cauliflower or add to roasted onions and potato dishes
  • It is also used in many middle eastern spice blends
  • Bloom in a warm pan to release their volatile oils
  • Add in the beginning of cooking or sprinkle on top as a finishing garnish after blooming
  • Due to their pungent flavour, add 1/2tsp at a time

The Spice People FAQs

Caraway seeds have a unique flavour however, if you need, you can use them in place of fennel seeds or anise seeds, although the flavour won’t be exactly the same.

Caraway seeds should be stored in an airtight container in a cool, dry place, away from moisture and direct sunlight. Proper storage will help maintain their flavour and aroma for an extended period.

The amount of caraway seeds used in a recipe will vary depending on personal taste preferences and the specific dish being prepared. As a general guideline, start with a small amount and adjust to taste. Remember that caraway seeds have a strong flavour, so a little goes a long way.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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