HOLLAND. One of the oldest culinary spices; used as far back as the Stone Age, Caraway Seed features in Eastern European, German and Austrian cooking, flavoring both savory and sweet dishes. Caraway seeds, also known as Persian cumin, flavored the bread of Roman soldiers and its popularity spread as the Roman Empire grew. Warm and sweet with a slightly peppery anise aroma, Caraway gives rye bread its distinct taste and is excellent in breads and pastries, potatoes, cabbage, coleslaw, sauerkraut and cheese. Use caraway to flavor goulash, stew, chowders, sausages, duck, goose and marinades.