The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ginsberg’s “Cumin Rye” made with Caraway, not Cumin

Rae Weniger's picture
Rae Weniger

Ginsberg’s “Cumin Rye” made with Caraway, not Cumin

I married into an immigrant family from the Czech Republic.  When they bought cumin seeds in Canada, they were horrified to find that they weren’t buying their beloved “Kmin”, caraway.  These look alike, and are closely related in the plant world, but are vastly different in taste.  

Toasting the seeds, then crushing was new to me, and great to learn.  I convinced our local library to purchase “The Rye Baker”. Check out this recipe on page 290. 


bikeprof's picture

Rae - looks like a fantastic rye you have there...nice work.

We often have little bags of unlabeled spices, and my wife made some lentils recently and couldn't tell what was off and she asked me to taste it...she had used my stash of anise (for making brotgewuertz) thinking it was cumin.  Not good.