Well--I AM from Northern Europe (Latvia) and am familiar with caraway.
The one herb none of us "up there" can live without is DILL.
I mostly use Caraway with Pork. When I do a roast--I sprinkle some all over. Love the flavor it gives.
I have also used a pinch of it with Lima beans fried in bacon fat.
It has a strong flavor--so use it sparingly .
I don't make bread--but it is awesome with REAL rye bread. Gita
