When your rye bread recipes or sauerkraut cravings hit but you're fresh out of caraway seeds, don't worry - there are plenty of good substitutes for that distinct licorice flavor and aroma.

Caraway seeds are widely used in Central and Eastern Europe to flavour rye breads, biscuits, cakes, stews, meat dishes, cheeses, sauerkraut and pickles; they are also often combined with potatoes ...

Caraway seeds are widely used in Central and Eastern Europe to flavour rye breads, biscuits, cakes, stews, meat dishes, cheeses, sauerkraut and pickles; they are also often combined with potatoes ...

Put the vinegar, caraway, salt and sugar into a cast-iron ... Do not overcook or the colour and flavour will be ruined. Taste for seasoning and add more sugar if necessary. Serve in a warm dish.