Among Egyptians, Caraway hunted evil spirits, among Romans it was used in bread. Gradually, my friend Caraway has naturally made a small square in the kitchens of the world and in my own course.
It sometimes accompanies cheese (Munster, but especially gouda - I have a tooth against Gouda at this time ... but if it contains Caraway, then it makes me a little more sympathetic), we find it in some alcoholic beverages (aquavit, schnapps and other gin - I say this for those who drink ...), or in many meat dishes of Eastern Europe and the North. It also occupies an important place in Indian cuisine.
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