Celery seeds have always been enjoyed in cuisine as a way to add herbaceous pungency to foods. In Northern Europe the seeds are often added to soups and breads, or lightly toasted and added to dressings and cream sauces. In Asia, the seeds are often added with potatoes and tomatoes to highlight their sweeter flavors. A pinch thrown in to a Bloody Mary won’t hurt anyone, either.
The aroma of celery seeds is a more intense version of the parent plant. The flavor is green and intensely celery-y (celerified? celery-ac?) but with notes of nutmeg, lemon, and parsley. It starts rather fresh, but finishes bitter and hot. The small seeds are exceptionally strong in flavor so use sparingly. In addition, the seeds are very tiny and can be used whole.
|Ingredients||Dried celery seeds.|
|Basic Preparation||Ready to use as is but can also be freshly ground prior to use.|
|Recommended Applications||Celery Seeds are great when sprinkled in with cooked vegetables or salads. The seeds can also be ground fresh and combined with salt to make Celery Salt. Ground Celery Seeds or Celery Salt add a fantastic savory flavor to any stew or soup.|
|Taste & Aroma||Bitter or Astringent, Pungent|
|Cuisine||American, Cajun, Creole, German, Italian, Russian|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||4 Years|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||India|
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