It took some time before I came to fully appreciate the intense flavor of caraway. As a child I remember its strange and jarring sharpness in rye bread – and, at the time, couldn’t decipher whether this was a good or bad thing. But one thing was for sure: It got my attention. Caraway, no wallflower, stood out and made me stop and identify it. Although caraway can pair well with other spices, it’s rarely meek about it. This is what I’ve come to love about it. It makes food more interesting. This underused spice gives dishes an element of surprise and flavor. Earthy and warm, with hints of dill and anise, it adds complexity and depth to both savory and sweet dishes. “Caraway is a staple for...
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