McCormick Kümmel ganz

Our prehistoric ancestors used caraway (Carum carvi) as far back as 5,000 years ago. This relative of parsley originally comes from Asia and is now widely found both wild and cultivated in parts of Europe (Holland, Germany, Hungary, and the Czech Republic). The brown, curved, and pointed seed is recognizable by its five characteristic ridges. Caraway is sometimes confused with cumin, but it is distinguished by its lemony, anise-like flavor and refreshing properties.

Scientific name: Carum carvi.

In Holland, caraway is traditionally used to season Gouda cheese. In Switzerland, it can be found in cheese and spice bread. Caraway also pairs perfectly with sauerkraut, beans, Irish stew, and Hungarian goulash. It is also commonly used in the preparation of fish and seafood, broad bean soup, white bean cream, baked potatoes, and cucumber salad with yogurt dressing.