One of the oldest culinary spices; used as far back as the Stone Age, caraway seed is actually the dried fruit of the caraway plant. Caraway seed features in Eastern European, German and Austrian cooking, flavoring both savory and sweet dishes. Also known as Persian cumin, caraway seed flavored the bread of Roman soldiers and its popularity spread as the Roman Empire grew.
Very aromatic, warm and sweet with an earthy, slightly peppery anise flavor, caraway adds a subtle hint of licorice, citrus and pepper to dishes. Frequently used in baking, caraway gives rye bread its distinct taste and is an excellent addition to breads, rolls and pastries. The flavor of caraway seed pairs well with garlic, pork and cabbage. Sprinkle on roasted potatoes, sweet potatoes and potato salad. Add to coleslaw and sauerkraut. Blend caraway into a cheese dip or sauce. Add to home baked crackers, savory shortbread, Irish soda bread and Irish soda bread cookies. Use caraway to flavor goulash, stew, chowders, sausages, duck, goose and marinades.
Historically caraway seeds were also used to treat health complaints like indigestion, bloating and gas. In modern times, caraway seeds are still considered to have some health benefits. Caraway: Are There Health Benefits? Pros and Cons, Nutrition Information, and More (webmd.com)
Roasted Caraway Potatoes
Preheat oven to 400 degrees Fahrenheit. Combine extra virgin olive oil, chopped onion and caraway seed. Set aside to infuse while peeling and slicing potatoes. Arrange potatoes in a single layer on a large (11"x17") non-stick rimmed baking pan. Drizzle potatoes with the olive oil, onion, caraway seed mixture. Toss to cover potatoes thoroughly on both sides. Makes sure potatoes are still arranged in a single layer.
Bake potatoes on middle rack for 25-30 minutes, loosening and flipping potatoes about half-way through. Remove from oven when potatoes are tender. Sprinkle with sea salt to taste. Serve warm.