Celery, Apium graveolens, is from the family Apiaceae (parsley family). Commonly used as a vegetable, different parts of the world will use celery's roots, stalks and/ or seeds in cooking or they may be eaten raw (especially the stalks).Celery seeds, technically considered a fruit, are a relative newcomer to the spice world, and these seeds are the smallest of any used for seasoning. Celery seeds are so small that it takes more than 45,000 of them to yield an ounce. But don't let their diminutive size fool you, as it only takes a couple of these tiny, aromatic seeds to bring on a mouthful of celery stalk flavor!Celery seeds are grayish green to brown in color and their texture and size has been compared to poppy seeds. Celery seeds have a stronger and more intense flavor than the root, stem or leaf.Celery Seed HistoryCelery leaves, which were entwined into garlands, were discovered in the tomb of the pharaoh Tutankhamun (better known as King Tut who was born in 1341 BC and ruled from 1332 to 1323 BC when he died at the age of 19). An archeological dig in the southern region of Samos, Greece uncovered pieces of celery seed bearing carpels that dated back to 600 BC. The Greeks and Romans referred to celery as "smallage" and harvested it in the wild for its medicinal properties. The Romans were the first to value it as a seasoning and use it in cooking. Celery was first cultivated in the Middle Ages, but it was not until the 1800's that it was first used in pickling.Wild Celery seed is native to eastern and southern Europe and the Mediterranean. It is cultivated in India, France, Britain, Japan, China, Hungary, and the United States. The seeds grown in India are stronger and larger than Chinese celery seeds while French seeds are a bit darker. Our celery seed is cultivated in India.When and Where to UseCelery seeds can be used in a variety of dishes in their whole form or freshly ground. Use the distinctive, pungent flavor of celery seeds in your brine recipes, casseroles, egg, meat and vegetable dishes, gravies, salad dressings, sauces, sauerkraut, stuffing's, stews and tomato juice. When celery seed is ground and mixed with salt it becomes the popular Celery Salt. Celery Salt is used in a number of ways including in Bloody Mary's to enhance flavor, on Chicago Style hot dogs and as an ingredient in Old Bay Seasoning. Celery seeds works well in combination with salt, onion and bell peppers.Flavor ProfileClosely resembling anise and fennel, celery seed has a hay-like, grassy, slightly bitter taste and aroma. Helpful HintsCooking tends to enhance its sweetness and reduce its bitterness. Too much celery seed can overpower a dish, whereas a little enhances the flavors in other foods.You can also substitute Celery Seed in many dishes that call for fresh celery.We also carry Celery Seed Powder that is ground weekly in our facility for optimum flavor and a dehydrated Celery Flake.One teaspoon of celery seed equals 2 tablespoons minced celery tops. Replacements for celery seed include dill seed or celery salt (reduce the salt elsewhere in the recipe).Our favorite recipes that make wonderful use of celery seeds are Southwestern Tilapia Tacos and Creole Seasoned Baked Steak.
