The sweet aromatic flavour of caraway makes me think immediately of rye bread, potato salads and roast pork- typical of the flavours of central Europe, particularly Germany and Austria. Away from this area, caraway seeds is used in many harissa pastes of North Africa but is not widely known beyond there. This seems a shame as the spice adds a real warmth and sweetness to a dish, but is powerful so should be used with restraint.

uses: The caraway seeds are very good with steamed vegetables, particularly potato or cabbage - fry in a little oil before adding to the vegetables. Crush the caraway seeds and use with a little garlic to coat a joint of pork to be roasted.

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