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Article: The Main Ingredient: Get carried away; Caraway seed used for more than just rye bread
- Article from:
- Sunday Gazette-Mail
- Article date:
- November 26, 2006
- Author:
CopyrightCopyright 2006 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
HERE'S one for the Miracle Whip-or-mayo file: seeded rye, or
unseeded?
If you've ever in your life tried rye bread, you've got a
preference. Obviously, somebody's eating all that unseeded rye bread
that we have to avoid picking up by mistake at the grocery store.
Those seeds - caraway seeds - are what gives rye bread its
distinctive, aromatic, anisey flavor, of course. (We say "of course"
like we weren't both adults before we figured that out.) Our families
didn't cook with caraway, so we'd never tasted it in anything else.
Which is odd, because our grandmothers still cooked dishes from
their ancestral homes in caraway country - Tara's from northern ...