Caraway has been used for at least the last 5000 years and has been cultivated in Europe since medieval times. The seeds have a pungent aroma with a flavour that is sharp, but faintly sweet. Caraway seeds are typical additions to rye bread, sauerkraut, cole slaw, cheese sauces, and pork. Caraway is also used in liquors, casseroles, and other foods, especially in Central European and Scandinavian cuisine. Akvavit and several liqueurs are made with caraway.