A biennial plant of the parsley family, Caraway has been used for at least 5,000 years, and cultivated in Europe since medieval times. Caraway is grown in Holland and Egypt. The small tannish brown seeds have a pungent aroma, a flavor that's sharp but faintly sweet, with an astringent aftertaste.Caraway gives rye bread its distinctive flavor. It is particularly good as a flavoring for pork. I use it in all cabbage dishes, and it really makes a difference in coleslaw. I also use it in cheeses, cakes and fruit dishes.