Caraway Seed is a key ingredient in Eastern and Central European biscuits, cakes, bread, and liquors. The seed provides a perfect balance of peppery, citrusy flavors with a pinch of licorice essence. Apart from adding essence, aroma, and taste to your recipes, Caraway seed also contains noticeable medicinal properties that are used in the treatment of digestive ailments. But what happens, if we run out of such an important ingredient? Today we are here to solve that problem with a handful of other ingredients that you can use a Caraway Seeds Substitute.
FUN FACT: Caraway Seed is an important ingredient in European cooking. According to a culinary historian, caraway was considered a "cheap peasant spice."

Easy to Find Caraway Seeds Substitue

Fennel Seeds

These are grown from the same carrot plant as caraway seeds and have the same essence but a different flavor. While caraway seeds are earthy and nutty, fennel seeds taste warmer and more licorice-like. You can substitute caraway seeds with fennel seeds when you are making pork or meat dishes, as they are too sweet for bread. Like caraway, fennel seeds aid in digestion. For instance, some cultures advise consuming them after meals to prevent constipation

Dill Seeds

Also, part of the carrot plant family, dill seeds provide the same licorice essence as fennel seeds. In addition to that, dill seeds hold the same citrusy flavor and medicinal properties to treat digestive problems.

Furthermore, dill seeds are rich in nutrients such as vitamin C and vitamin A, which help improve immunity and vision. In addition, the presence of manganese supports the normal functioning of the brain and nerves.

Anise Seeds

These have the same licorice flavor as fennel and dill seeds. However, unlike the previous substitutes, anise seeds go great with desserts and baked goods like Italian biscotti. Furthermore, alcoholic drinks like anisette and ouzo also make use of it.

Star Anise Seeds

Although they share the same name, they do not share the same plant as that of regular anise seeds. True to their name, star anise seeds have an eight-point star, containing a seed pod on each point. Unfortunately, the pods taste too sharp to consume, so it’s best to remove them before serving.

They are grown in China, where they are used as a key ingredient in tea and seasoned roast duck, etc.  Furthermore, star anise seeds have become an important flavoring ingredient in other cultural cuisines such as Vietnamese, “pho,” and Western liquor.

Nigella Seeds

Also known as charnuska or black onion, nigella seeds house the same licorice flavor as fennel and dill seeds. The best way to use these seeds is to toast and fry them before adding them to the dish. Nigella seeds are popular as toppings over Naan and Russian rye bread.

It is best to replace carraway seeds with nigella seeds when making curries and stews. They have a more intense spiciness to their flavor, which works best with such dishes.

Coriander Seeds

Coriander seeds have tartness and earthiness but lack a licorice essence. They can replace caraway seeds because both have the same citrusy essence to them.

A delicious flavor enhancer; coriander is also a health booster. Like caraway, fennel, and anise seeds, coriander seeds also aid in digestion. In addition to that, coriander seeds lower blood sugar levels, reduce the risk of heart diseases, boosts immunity, and protect the brain cells.

Cumin Seeds

Cumin seeds are a staple in Indian, Middle Eastern, and Mexican cuisine, and serve best to replace caraway seeds while making curries. This is because cumin is much hotter but less aromatic in flavor than caraway, which is why they are used in curry powder, masala powders, and achiote blends.

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