Intense and interesting, caraway seeds are attention-getters.

Earthy, nutty and warm with a hint of anise, there’s nothing meek or mild about these little, crescent-shaped slivers.

Sylvia Fountaine explores their attributes in Wednesday’s Spokesman-Review Food section.

“Caraway is a staple for all professional kitchens,” Wandering Table chef and co-owner Ryan Stoy told her. “Its versatility is endless and its flavor unique. It can be the go-to ingredient that you are missing – that one ingredient that you know, but can’t quite place – bringing dishes to their next level.”

Stoy shares his recipe for Aquavit Trout Lox and Kale Salad with Pickled Caraway Seeds, Lemon Shaved Ice Vinaigrette and Honey Whipped Mascarpone.

And, as always, Fresh Sheet will be filled with food-related briefs.

Cheers!