Did you know that Caraway Seeds are actually not seeds at all? They are the dried fruit of the caraway plant! When the caraway plant is full grown, it grows a dried fruit containing a single seed. When properly harvested, these seeds can add zest and bold flavor to any dish! Due to their fennel and anise flavor inprations, caraway seeds can be added to many savory dishes. They are often used to flavor tangy foods since they pair well with cabbage, garlic and pork. You can even use them in some pickling recipes!
Caraway Seeds make an excellent addition to:
- Potato salads and coleslaw
- Tomato-based sauces and soups
- Roasted potatoes, sweet potatoes, peas and carrots
- Shortbread or Irish soda bread
- Baked apples or pears
Try Caraway Seeds in one of Mountain Rose Herbs favorite recipes!
Hazelnut Hemp Dukkah Recipe - Makes about 2 cups.
This is a nut-heavy mix that not only brings the healthful properties of hemp seeds into play, but also adds a pop of flavor with caraway and mint. Dukkah, pronounced “doo-kah,” is an Egyptian “textural seasoning”—or maybe we could call it a “crumble condiment”—made from delicious nuts, herbs, and spices. Traditionally, it is served with hummus or as a dip with olive oil and fresh bread or vegetables. It is also fantastic used as a dredge, or as a sprinkle on salads, pastas, cheeses, roasted vegetables, and more. This nutty, herby blend is so easy, you can enjoy it in its purest savory form or sweeten it to make a dessert.
Ingredients:
- 1 cup organic hazelnuts (I peel and roast them, but you don’t have to)
- 1/3 cup organic coriander seeds
- 3 Tbsp. organic hemp seeds
- 3 Tbsp. organic sesame seeds
- 3 Tbsp. organic cumin seeds
- 1 Tbsp. organic fennel seeds
- 1 Tbsp. organic caraway seeds
- 1 tsp. organic peppermint leaf
- 1 tsp. fine sea salt
- 1/4 tsp. organic ground black pepper
Directions:
In a small, dry skillet over low heat, toast nuts, stirring often, until fragrant and lightly browned (about 3 to 5 minutes). Pour into the bowl of a food processor and set aside. In the same skillet, toast seeds by size for 2 to 3 minutes, just until fragrant (careful, seeds burn easily!). Pour seeds into the food processor bowl with nuts. Pulse nut/seed mixture a few times in the food processor, making sure not to overdo it—you want a nicely chopped, nutty mix, not a nut butter. Pour into a bowl. Add remaining ingredients and stir together until well blended. Store in an airtight container. Depending on the additions you make, dukkah will keep at room temperature for a couple weeks, and longer in the refrigerator.
