Caraway Seeds

Caraway seeds offer a warm, earthy flavor with a hint of citrus and a touch of anise-like sweetness. Their aroma is both inviting and slightly nutty, while their texture is crunchy and slightly sharp when chewed. Originating from western Asia, North Africa, and Europe, these seeds have been prized for centuries in both culinary and medicinal traditions. They add depth to dishes, enhancing breads, cheeses, and stews with their unique character.

Notes

Store caraway seeds in an airtight container away from light to preserve their potency. Toasting them before use can amplify their aroma and flavor. Whole seeds stay fresh longer than ground.

Uses

Baked into rye bread for a distinctive flavor.
Infused in stews and braises for aromatic depth.
Sprinkled over roasted vegetables like carrots or potatoes.
Used in pickling recipes to add a unique tang.
Mixed into cheese spreads or incorporated into fresh cheeses like quark.

Replacements

Fennel seeds for a similar anise-like flavor.
Cumin seeds for a warm, earthy alternative.
Dill seeds to maintain a subtle herbal note.

Soppressata

Soppressata is a traditional Italian cured sausage known for its robust and savory flavor. Originating from Southern Italy, particularly the regions of Calabria and Basilicata, it is made from coarsely ground pork seasoned with garlic, chili peppers, and fennel seeds. The flavor profile is bold and spicy with a slight tang from fermentation, offering a delightful complexity. Its texture is firm yet slightly yielding, making it ideal for slicing. When cooked, soppressata can become crispy and is often used to add depth and richness to dishes. Its versatility in both raw and cooked applications makes it a favorite in Italian cuisine and beyond.

Queso Oaxaca

Queso Oaxaca is a traditional Mexican cheese hailing from the Oaxaca region, known for its distinctive stringy texture and mild flavor profile. This semi-soft cheese is crafted from cow's milk and undergoes a unique braiding process while warm, which gives it its characteristic appearance. Its taste is subtly sweet and buttery, with a hint of tanginess that makes it versatile in Mexican cuisine. The texture is smooth and pliable, yet it stretches beautifully when melted, making it ideal for dishes like quesadillas and the famous Oaxacan-style string cheese enchiladas. In cooking, Queso Oaxaca holds its shape well when not melted and integrates seamlessly into dishes, offering both visual appeal and a rich mouthfeel.

Recipes to try

Tomato Basil Parmesan Farro Risotto

Creamy farro risotto kissed with fresh basil and sun-ripened tomatoes, topped with a generous sprinkle of Parmesan.

Stuffed Portobello Mushrooms with Herbed Ricotta

These earthy portobello mushrooms are stuffed with a creamy, herbed ricotta mixture, offering a satisfying vegetarian delight that's both elegant and easy.