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.
Please enter a valid email address.
Well played. You deserve a cookie.
Consider this tomorrow's one-pan breakfast
Here's Breakfast Tomorrow
Lemony, Garlicky Sardines
One-Bowl Genius Macaroons
Make Tonight For Dinner All Week
2-Ingredient Cola Cocktail
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)