Caraway schnapps - based on the seeds from the caraway plant - is a very aromatic, mild and smooth schnapps. Has a light golden colour and unique flavours.
Serve with crayfish, marinated herring, fish, Danish smorgasbord, pork, solid meals, stews, cheese, and salads.
Or add the schnapps to soups, stews, goulash, sauerkraut, coleslaw, barbecue sauces, breads, cheese spreads, salad dressings or dishes, where you would normally use caraway.
Also, see how you can easily...
The caraway plant is an erect, biennial herb with a thick, spindle-shaped tap root. It has hollow stems and deeply divided fern-like leaves with a mild dill-parsley flavour.
The tiny, white to pink flowers grow in umbels, and are followed by aromatic 5-ribbed fruits.
The whole plant is edible.
The root can be cooked as a vegetable, and the young, flavourful leaves can be used in soups, salads or as a seasoning.
The crescent-shaped caraway seeds have a sweet, warm and aromatic taste and flavour.
The seeds are popular in the cuisines of Northern and Eastern Europe and used in bread, cheese, cheese spread, goulash, sauerkraut, sausages, cooked apples and salad dressings.
Oil of caraway seeds is an important ingredient in a number of Danish aquavits and also in liqueurs such as the German liqueur Kümmel.
The caraway seed oil is also used in herbal remedies and dietary supplements.
For best result, use fresh caraway seeds. Gather them when they are fully ripe - that is when they have turned into a brown or grey-brown colour. You can use dried caraway seeds, just make sure they are not too old.
Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.
Serve your caraway schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.