The warm, earthy caraway seed is integral to many European cuisines, particularly German, Austrian, and Hungarian, but also Dutch, Russian, and Swedish. Caraway seeds' slight anise flavor is best suited for savory dishes, but the seeds can also be sprinkled on spice cakes and used in cookie dough. In Eastern and Central Europe, caraway appears in everything from bread and cheese to pork and vegetable dishes. The brown, yellow-edged seeds are also sprinkled on top of rye bread and used to flavor kummel (a Dutch and German liqueur) and aquavit (a Scandinavian liqueur). Though it is practically unknown in Southern Europe, caraway is also an important element in North African cuisine, where it is an essential ingredient in harissa, a very spicy chile-garlic sauce.
Caraway is mostly sold as whole seeds. If a recipe calls for ground caraway, grind the whole seeds using a spice grinder, mortar and pestle, or coffee grinder.
Store whole caraway seeds in a cool, dark place for up to six months.