|Net weight||35 g|
|Conservation / Utilisation||Store in a cool, dry place, away from light|
|Price incl. tax||€3.90|
The words of Olivier Roellinger
One must be careful to distinguish cumin from caraway. Caraway is often called Persian cumin, and it tastes sharp, with hints of citrus. It is used for fish and shellfish, and is sometimes found in choucroute, goulash and Irish Stew. Caraway, not cumin, is what accompanies Munster cheese. I use caraway in a number of my mixes, quite frequently associating it with sweet pepper, but also with cumin, as I love the balance achieved by their combination.
Carum carvi. Caraway is a member of the Apiaceae plant group that grows well in rigorous climates. Its blackish-coloured seeds are lightly curved, and it has just one embryo sac on the stamen instead of two, which is the case with cumin. The husk is striated, and has five grooves.
Caraway is used for cooking fish and shellfish, can sometimes be found in sauerkraut, goulash and Irish Stew. For the record, caraway is accompanying Munster, not cumin.