Caraway seed is one of the dominant spices in various hearty dishes in traditional European cuisine. The strongly aromatic caraway seeds belong to the parsley or umbelliferous family; a large family of plants, including well-known herbs and spices such as dill, anise, fennel and cumin. Store at home in a cool, dry and dark place in airtight containers for many months and grind with a hand mill if necessary. Ground and powdered caraway seeds should be kept in airtight containers in the refrigerator and used as soon as possible, as they lose their taste relatively quickly. Caraway seeds have their own nutritional value and indeed have many health-promoting nutrients, minerals, vitamins, antioxidants and a rich source of fiber. Caraway seed is an excellent source of minerals such as iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium. Indeed, the caraway seeds are the warehouse for many vital vitamins. Vitamin A, vitamin E, vitamin C and many B complex vitamins such as thiamine, pyridoxine, riboflavin and niacin are particularly concentrated in the seeds. To keep their fragrance and taste intact; seeds which are gently roasted and ground under a low flame shortly before being used in a recipe. It is used in hearty dishes such as cabbage soups, sauerkraut and salads. Caraway seeds give bread, cake, biscuits and cheese a pleasant aroma. In addition to other spicy ingredients, they are also used to season sausages and other meat preparations.