How do you cook with caraway seed?

I've realized I have a hole in my kitchen knowledge. I put caraway in rye bread and sometimes in sauerkraut, but that's about where it stops. I like it, but it isn't part of my cooking vernacular the way cumin or coriander or chiles are. So, I aim to remedy that.

How do you use caraway in the kitchen?

You have asked the question that I did not know that I needed the answer for. I've used in in bread of course. I've also sauted it with onion and tromboncino (similar to zucchini, sorta) slices.


I always keep some around for the herbal diuretic effects. It works great for of you are retaining too much water or lymphatic fluid in your legs.

A good article here, with flavor profile and 4 suggested recipes.

Goulash

Suggestion: put it in everything.

(Almost. And if you have enough. And only if you want to.)

I have what might be first year caraway in the garden, I think I spread some. It was growing in a lovely cow pasture up in the hills. Christopher, I think your colder climate may be ideal for them—they might be growing on roadsides, pastures, etc.

My solution...

I spent much time trying to use rye flour to make rye bread.....

I did not like Rye bread because the flour would not rise very well.


My solution......      get rid of the rye bread, and use standard bread flour, and throw in the caraway seeds with the bread,  I get the taste of rye bread with a large fluffy loaf of bread.


So my fake rye bread is even better ;-)

I really like adding it to soups and stews.

I put caraway in rye bread and sometimes in sauerkraut

Nice, I always add caraway seeds and sometimes dill seeds when lacto fermenting cabbage.

I've never tried cooking with them but I'm sure they'd be good with most savory meals.

Mart Hale wrote:fake rye bread  

an excellent solution!
I keep some around specifically to make "everything bagel" spice mix and also to throw in my onion egg rolls. it adds a very nice somethin-somethin.
Occasionally I'll put it in soda bread, I grew up eating sweet soda bread with raisins and caraway (which I only recently learned was Very Wrong, but it was what I was served and in my house you ate what you were given). I prefer my soda bread now without any of those components, but every once in a while it's nice to have a bit and think of my Gram.

It’s really good added to cheese too. Put a small amount in mild cheeses like gouda while you’re making it, or serve the cheese with some caraway.

There’s also a couple of recipes I make from the River Cottage veg book that use caraway interchangeably with fennel or cumin seeds. One of them is spiced chickpeas that have smoked paprika, caraway, and a few other spices, another one is a feta and spinach pie and it goes surprisingly well in that. I think he also has a recipe for caraway shortbread somewhere too.

I also found a recipe saved on my computer for a Mongolian mutton dumpling recipe that uses caraway as the main spice.