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Ground or whole, in rolls or bread, to cheese and cheese salad, to vegetable stews or sauerkraut, in onion or potato soup, as well as to meat stews and in sausages but also as an insertion spice.
We are familiar with blood sausage grööstl and fried potato with caraway. Caraway oil is used in liqueurs and schnapps.
Caraway enriches above all hearty and hearty dishes from Austria and southern Germany: roast pork, black pudding and fried potato, cabbage dishes, meat and vegetable stews, sauerkraut, onion and potato soup. Indispensable in many types of bread and pastries. Thanks to the intense essential oils, caraway is also used to flavor spirits such as .B aquavit.
Stimulating spicy, a little bitter, with a restrained anise note. Not to be confused with the cumin from South or Central Asian cuisine! Caraway stimulates the digestion of fatty and acidic foods, which is why it is particularly appreciated for hearty foods.
Caraway belongs to the umbelflower family and is closely related to cumin, even if both differ significantly in taste. It grows wild in Central Europe on meadows and pastures. The fruits have up to 7% essential oils, the aromas of which include 50-85% carvone and 20-30% limonene.
0 g
1616.8 kJ
386.2 kCal
14.6 g
0.6 g
0 g
37.3 g
7.5 g
19.8 g