Celery Seed Powder

Description

From the family Apiaceae (parsley), Celery, scientific classification Apium graveolens, is typically used as a vegetable. Depending on the country, celery’s roots, stalks and/ or seeds may be used in cooking.

Celery has been used for centuries, such as in French mirepoix (pronounced "meer pwah") which is typically a 2:1:1 ratio of onion, carrot, and celery. Mirepoix is used as a flavor base for a wide variety of dishes, such as stocks, soups, stews and sauces. Celery is also used along with bell pepper and onion to form the Cajun "holy trinity" which is a must if you are making anything Cajun like gumbo, jambalaya, or red beans and rice.

Technically a fruit, Celery seeds are the smallest seeds used for seasoning. It takes more than 45,000 celery seeds to yield an ounce. While tiny they do pack a potent punch as it only takes a couple of these seeds to give you a mouthful of celery flavor!

Celery Seed History

In the early 1920’s, celery leaves were discovered in the tomb of King Tut who died in 1323 BC at the age of 19. An archeological dig in southern Greece uncovered pieces of celery seed bearing carpels that dated back to 600 BC.  

Celery was called "smallage" by the Greeks and Romans and it was originally wild harvested for its medicinal properties. The Romans were the first to use celery as a seasoning in cooking. In was first domesticated in the Middle Ages and in the 1800’s it was first used in pickling.

Indigenous to eastern and southern Europe and the Mediterranean, celery is today cultivated in Britain, China, France, Hungary, India and the United States. Indian grown celery seeds are more flavorful and larger than Chinese seeds while French celery seeds tend to be a bit darker in color.  

Our Celery Seed is cultivated in India.

Our freshly ground celery seed is cultivated in India and is ground in small batches several times a week in our facility.

When and Where to Use

Whole or freshly ground Celery seeds can be used in a variety of dishes. Their distinctive pungent flavor adds flavor to brine recipes, casseroles, egg, meat and vegetable dishes, gravies, salad dressings, sauces, sauerkraut, stuffing’s, stews and tomato juice.  

We like to use Celery Seed Powder in blends and rubs.

Celery Salt is simply ground celery seed and salt.  

Celery seed works well in combination with salt, onion and bell peppers.

Flavor Profile

Celery seed has a hay-like, grassy, slightly bitter taste and aroma.

Helpful Hints

Use anywhere you would seeds, but in half the quantity, as ground celery is much stronger.

Cooking tends to reduce its bitterness while enhancing its sweetness. Too much ground celery can overpower a dish, whereas a little enhances the flavors in other foods.

We also carry a dried Celery Flake.

You can also substitute Ground Celery or Celery Seed in many dishes that call for fresh celery.

½ teaspoon of Ground Celery Seed equals 2 tablespoons minced celery tops. Substitutions for celery seed include dill seed or celery salt (reduce the salt elsewhere in the recipe).

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