The caraway plant, native
to Asia, produces this sickle shaped seed that gives
rye bread its distinctive flavor. The spice
is used in beef stews, pork dishes, soups, candies,
and baked goods, especially bread.
Caraway seeds may also enhance the flavor
of many vegetables. They are good tossed with boiled
and quartered new potatoes, cabbage or in sauerkraut.
Caraway seed is also known as a mild digestive aid.