CARAWAY
(Carum carvi)
Caraway is believed to be one of the oldest spices with specimens found in food as far as 5000 years ago. It was said that the Ancient Egyptians always would place caraway in the tombs to ward off evil. Caraway was used to spice bread by the Roman soldiers and later used in breads, pastries, cakes and even cheese.
Caraway is part is part of the parsley family and is widely grown in Europe but mainly in Holland. They have a sweet almost peppery musty aroma and it’s said if you chew them it sweetens your breath.
Caraway is used mostly in German, Austrian and Eastern European cooking, it’s used in savory and sweet dishes ranging from Goulash, cabbage, coleslaw, cheese based dishes, potatoes and sauerkraut. Caraway is also known as the dominant spice in rye bread with people often mistaking it for fennel or aniseed.
Its been known that cheese and caraway are a good flavor combination and has since been combined with many hard and soft cheese, but best known to be sprinkled on Munster cheese before serving.
Caraway is used to aid in digestion from babies mixed in gripe water to adults eaten in food. It’s also said to aid flatulence. Because of its flavor and aroma it’s used in many mouthwashes, perfumes and cosmetics.
RECIPE:
Caraway baguette with a South African cheese board and a few drops of truffle oil
Ingredients:
500g flour
5ml salt
2.5ml sugar30ml olive oil
1 sachet instant yeast
45ml caraway, toasted
4 different SA cheeses
Truffle oil
Method:
· Combine the first 6 ingredients into a bowl then slowly start to add tepid water until a dough is formed, knead for a few minutes then place into an oiled bowl, cover and allow rising in a warm area.
· Once risen knock back then shape on a floured baking tray and allow rising for another 30 minutes.
· Make slashes in the dough down the middle, sprinkle a little flour over and bake at 180’C until golden and cooked through.
· Slice and serve warm with truffle oil drizzled over the bread and a variety of cheeses.
