Why We're Obsessed With Caraway

This simple spice is more complex than you might think; use it to brighten hearty soups, cut through rich meat, and bring a gentle warmth to root vegetables

By SAVEUR Editors
June 17, 2016
HUNGARIAN GOULASH

Hungarian Goulash

Hungarian sweet paprika confers a singularly deep, rich color and flavor to this savory soup. Get the recipe for Hungarian Goulash »Matt Taylor-Gross
Roasted Turnips with Buttered Greens

Roasted Turnips with Buttered Greens

Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish. Get the recipe for Roasted Turnips with Buttered Greens »Ariana Lindquist
Beer Cheese Soup

Beer Cheese Soup

This thick, cheddar-based soup is cut through with piquant Gorgonzola. Get the recipe for Beer Cheese Soup »Matt Taylor-Gross
Pork and Duck Sausage

Pork and Duck Sausage

A rich sausage made with pork belly and duck breast. Get the recipe for Pork and Duck Sausage »Joseph De Leo
Harissa

Harissa

In North Africa, cooks have long relied on this garlicky chile paste to lend depth to cooked meats and vegetables. It's incredibly dependable in its ability to liven up foods—we use it in all sorts of ways, from serving alongside crudités to rubbing grilled meats to topping falafel. Get the recipe for Harissa »André Baranowski
Marcus Samuelsson's Sho' Nuff Noodles

Sho' Nuff Noodles

Laced with oyster sauce, ginger, and yuzu kosho and tossed with pickled mustard greens, the dish is a medley of sweet, tangy, spicy, and sour. Get the recipe for Sho' Nuff Noodles »Farideh Sadeghin
Russian Chicken and Dumpling Soup

Russian Chicken and Dumpling Soup

This chicken-and-dumpling soup takes advantage of two ingredients more common in Asia than Eastern Europe—sesame oil and cilantro—for a simple but rewarding soup that probes the boundaries of what we think of as Russian cuisine. Get the recipe for Russian Chicken and Dumpling Soup »Matt Taylor-Gross
Mititei

Mititei (Grilled Sausages)

Small skinless sausages are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard. Get the recipe for Mititei »Todd Coleman
Caraway Brandy

Secărică (Caraway Brandy)

In Transylvania, it's not unusual to be offered a shot of homemade brandy as a gesture of hospitality upon arriving at a home or guest house. Get the recipe for Secărică (Caraway Brandy) »Landon Nordeman
Caraway Fizz

Caraway Fizz

Tangy sauerkraut juice makes a surprisingly good accompaniment to light, anise-flavored aquavit in a sophisticated, unexpected cocktail based on the flavors of a Reuben. A sprig of dill adds a fragrant herbal note. Get the recipe for Caraway Fizz »Laura Sant
Lentil Soup with Caraway and Minted Yogurt

Lentil Soup with Caraway and Minted Yogurt

In this Indian-inspired dish lentils are flavored with caraway and coriander to make a quick, fragrant soup. Get the recipe for Lentil Soup with Caraway and Minted Yogurt »Todd Coleman
Chicken Soup With Semolina Dumplings

Chicken Soup with Semolina Dumplings

In this recipe from Transylvania, sliced root vegetables and textured semolina dumplings are moistened in a chicken broth spiced with paprika and caraway. Get the recipe for Chicken Soup with Semolina Dumplings »Landon Nordeman
Yemenite Chile Relish (Schug)

Yemenite Chile Relish (Schug)

Piquant schug makes a fantastic condiment for pita and falafel sandwiches. Get the recipe for Yemenite Chile Relish (Schug) »Michael Kraus
Eggplant and Herb Pickle (Torsh-e Liteh)

Eggplant and Herb Pickle (Torsh-e Liteh)

Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews. Get the recipe for Eggplant and Herb Pickle (Torsh-e Liteh) »Todd Coleman

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