Caraway

Smells, silent flames shine, crackling firewood, water filling a cup, quiet footsteps, broom stubble sweeping the polished clay floor. The indescribable peace of silence, the fragrant cumin seed tea brewed by grandmother.

Grandma used to pick caraway seeds when they were not fully ripe, early in the morning or when the sun was setting. Brooms were tied in a warehouse, where the wind blew through, and the shirt was put on. After the seeds fell out, they tied them into a skepet.

When making cumin tea, cumin seeds are boiled for fifteen minutes on low heat.

Used for baking black, homemade sourdough bread. When salting bacon or fermenting cabbage – a handful is added together with salt.

Cumin is wrapped in homemade zrazes.

They are used to flavor bread dough.

When the baby cried, the mothers would grind the cumin seeds and let the decoction cool down. Then everyone in the house was visited by a sweet sleep.

Ground cumin is used for salads, pâtés, cheeses. The seeds are used to flavor baked goods, added to fresh and sauerkraut, potatoes, soups, salads, sausages, all types of fatty meat, goulash, cottage cheese, sour milk. It is added when salting tomatoes, cucumbers, cabbage. Cumin goes well with black, white, bitter pepper, paprika and basil.

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