Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I don't know but google came up with this: Cumin seeds would be the most common, and the two are often confused in recipes and when translating from foreign languages. The flavour would be reminiscent of curry. Other flavours substitutes would include star anise, anise, and cardamom; these are all quite strongly flavoured and you should try half the amount suggested for caraway. Celery seed has a mild flavour that might be preferred to caraway in bread. Sesame and poppy seeds are used in both sweet baking and savory items. Just substitute whatever you like best, or leave it out entirely. It won't be the same as caraway, but it will still be good.Hope this helps!
We're way past your urgency, but if you have dill seed, I'd consider it. Really depends on what you're making.
I'd just leave them out. I happen to passionately dislike caraway seeds, and though I don't know what you are making, I'd assume they are an addition rather than a necessary flavor component.
Anise or fennel seeds would be the closest, followed by dill seeds.
Please enter a valid email address.
Well played. You deserve a cookie.
Why we’re ditching the classic blanch and shock.
Cheesy, Chive-y Spoonbread
The Greatest Hits
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)