I love the combination of Caraway Seed and potatoes, especially peeled, sliced, potatoes with a couple of teaspoons of seeds thrown in the water as they cook. They make the kitchen smell slightly of anise. Heaven.
Looking into this small brown seed a little more brings the discovery that its part of the Celery family and from a bi-annual plant. It's not actually a seed - its the split halves of the dried fruits of a plant. Grown in regions such as East and South East Europe, North Africa and parts of the America. Holland is currently the top producer. A brief nose around the internet shows lots of references to it as an aid to digestion. All news to me.
*note to Sam put recipe on here.