The Bakers’ ABC: C is for Caraway

Obtained from the seeds of a plant called, botanically, Carum Carui. This plant is much cultivated in Holland and in Russia. During war time the seeds of fennel were used as a caraway substitute. Caraway has a sharp biting taste. It has fallen into disfavour in Britain, but was popular some fifty or sixty years ago. Then it was the principle ground spice in some forms of gingerbread and rye bread, while as seeds it was much favoured in cake and some forms of biscuits. Caraway yields about 5 per cent of oil.

From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham

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