Editing Caraway (section)

== Uses ==
{{Cookbook}}{{more references|section|date=September 2023}}
The fruits, usually used whole, have a pungent, [[anise]]-like flavor and aroma that comes from essential oils, mostly [[carvone]], [[limonene]], and [[anethole]].<ref>{{cite journal|title=Toxic compounds in essential oils of coriander, caraway and basil active against stored rice pests|author1=María D. López |author2=María J. Jordán |author3=María J. Pascual-Villalobo | doi = 10.1016/j.jspr.2008.02.005 | journal = Journal of Stored Products Research | volume= 44 | issue = 3 | date =2008 | pages =273–278}}</ref> Caraway is used as a [[spice]] in [[bread]]s, especially [[rye bread]].<ref name=rodale>[https://books.google.com/books/about/Rodale_s_Illustrated_Encyclopedia_of_Her.html?id=htGD3Y7WNxwC Rodale's Illustrated Encyclopedia of Herbs]</ref> A common use of caraway is whole as an addition to rye bread – often called ''seeded rye'' or [[Jewish rye bread]] (see [[Borodinsky bread]]). Caraway seeds are often used in [[Irish soda bread]] and other baked goods.

Caraway may be used in [[desserts]], [[liquor]]s, [[casserole]]s, and other foods. Its leaves can be added to salads, stews, and soups, and are sometimes consumed as herbs, either raw, dried, or cooked, similar to [[parsley]]. The root is consumed as a winter [[root vegetable]] in some places, similar to [[parsnips]].<ref name=rodale/>

Caraway fruits are found in diverse [[European cuisine]]s and dishes, for example [[sauerkraut]], and the [[United Kingdom]]'s [[caraway seed cake]]. In [[Austrian cuisine]], it is used to season beef and, in [[German cuisine]], pork. In [[Hungarian cuisine]], it is added to [[goulash]], and in [[Norwegian cuisine]] and [[Swedish cuisine]], it is used for making caraway black bread.<ref name=rodale/> 

Caraway oil is used to for the production of [[Kümmel (liqueur)|Kümmel]] liquor in Germany and Russia, Scandinavian [[akvavit]], and Icelandic [[brennivín]].<ref name=rodale/> Caraway can be infused in a variety of cheeses, such as [[havarti]] and [[bondost]] to add flavor. In [[Latvian cuisine]], whole caraway seeds are added to the [[Jāņi cheese|Jāņi sour milk cheese]]. In [[Oxford]], where the plant appeared to have become naturalised in a meadow, the seeds were formerly offered on a tray by publicans to people who wished to disguise the odour of their drinker's breath.<ref>Mabey R. 1996. ''Flora Britannica''. Sinclair-Stevenson {{ISBN|1-85-619377-2}}</ref>