Egyptian Caraway Seeds

Organically grown in Cairo, just north of the Faiyum Oasis, caraway plants are irrigated by the Nile River, just as they have been since time immemorial—or so it seems, given that ancient Egyptians sprinkled the seeds inside tombs to banish evil spirits. (Not superstitious? The peppery, bittersweet, slightly soapy seed gives character to everything from rye bread to cabbage.) After a sun-baked, two-year lifecycle, all parts of the caraway plant are edible, from the parsnip-like root to the flowers to the fruit. Caraway “seeds,” ridged and slightly crescent-shaped, are actually the dried fruit of the plant.