How to use caraway seeds to flavour bread, cakes and sauerkraut

Caraway is a spice that, in my mind, is inextricably linked to many cuisines of northern and eastern Europe and the Baltic states, where it is used in breads, charcuterie, pickles, savoury dishes and even desserts, cheese and liqueurs. The plant is prized primarily for its small, ridged and curved fruits (although they are usually referred to as seeds), which are strong, distinctive and aromatic. The seeds are generally used whole. When ground, the flavour fades quickly, so it is best to grind...