This week, our “Spice of the Week” series focuses on Caraway, one of the oldest spices of all!
The name “Caraway” comes from the Arabic name “karawiya”. It was originally found only in the temperate countries of Asia. Today, it grows wild all over Europe, North America, the near East and India.
Check out Caraway in the BLE and try out the recipe for pork kidneys, but don’t overdo it … it’s known to be addictive!
Alternate recipe: Roast with caraway
800 g potatoes
50 g bacon
1 teaspoon crushed caraway seed
1 teaspoon dried parsley
50 g lard
Julienne bacon, heat lard in saucepan and fry bacon with onion. Add coarsely grated cooked potatoes, salt and pepper to taste, sprinkle with caraway and parsley, cook while stirring frequently. Pat potatoes into cake and bake on both sides to a light golden color. Serve with vegetable salad, smoked sausage or plain.