Caraway (Churfranken)

Caraway from Churfranken – a regionally grown classic of German cooking

Made and packed in Klingenberg am Main. Caraway from regional Churfranken cultivation, the German spice par excellence. Strikingly aromatic with a warm, lightly sweetish note.

How to use

A classic for bread (rye bread, farmhouse bread, pumpernickel), sauerkraut, coleslaw and potato dishes. Seasons roast pork, duck, goose, root vegetables and onions. An accent in gingerbread, cheese bread, tomato sauces and pasta doughs.

Important: Dose sparingly, caraway is intense and can quickly dominate a dish. Store dry, dark and well sealed, then the aroma keeps for a long time.

At a glance

• Caraway from regional Churfranken cultivation
• Strikingly aromatic with a sweetish note
• A classic for bread, sauerkraut and roast pork
• Also with duck, goose and root vegetables
• Dose sparingly, the aroma is strong

Goes well with

For bread baking: Klingenberg bread spice and Franconian bread spice also contain caraway. For roast pork and braises: Förster's braising pot. More seeds from Churfranken: coriander seeds Churfranken and yellow mustard seed Churfranken.

Frequently Asked Questions

Caraway or cumin?
Completely different spices, even though they look similar. Caraway is sweetish-warm (bread, sauerkraut, roast pork), cumin is earthy-peppery (curries, falafel). A confusion trap for many home cooks.

How do I dose caraway?
Sparingly: 1 tsp per 500 g flour in bread, ½ tsp per portion in sauerkraut. Caraway is intense – too much can dominate a dish.

What is Churfranken?
Churfranken is the historic name for the southern Spessart around Klingenberg am Main – our home region. We source several seeds here regionally and directly from the producer.

When do I add caraway?
Cook it in from the start for full aroma development. For bread, mix it into the flour; for sauerkraut, while peeling the onions.