A member of the carrot family, caraway was once used in love potions and to protect valued possessions from thieves. Native to Europe, Siberia, and the Himalayas, it is said that the farther north caraway grows, the more aromatic are the seeds. As a medicinal, 1 teaspoon bruised seeds to 2 cups boiling water gives a tea that is valued to aid in digestion and expel gas, to encourage menstruation, and to soothe the pain of a colicky infant. In cooking it is used to flavor bread, cakes and cookies, sauerkraut, and mild cheeses. Next time you serve bread and any Muenster-type cheese, put a small bowl of caraway seeds on the table; sprinkled on a slice of cheese they add delicious pungency and aroma. Caraway is also the flavor base of Kummel liqueur.
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