Celery seed

Celery seed is one of the most recognizable and useful spices in European and Mediterranean cuisine. Small, brown-brown seeds with an intense aromatic character reminiscent of fresh celery with slight anise notes. It is used both whole and ground as a base for broths, pickles, sauces, and fish bread.

The seed we use

We use high-quality, raw celery seeds, without additives or colorings. The color is light brown-brown with a calming glossy texture. The seeds are small, oval with calming striations on their surface.

Botanical identity

Celery seed comes from the plant Apium graveolens (fam. Apiaceae). Celery is cultivated throughout the Mediterranean and has been used as a food and medicinal herb for thousands of years. Ancient Egyptians, Greeks, and Romans used it as a medicinal and ceremonial plant before it was more widely used in cooking.

Aroma, color, and taste

Light brown-brown color with a calming glossy surface. The aroma is intense, herbaceous, and slightly spicy with notes of anise and fennel. The taste is slightly spicy, warm, and noble, with a slightly bitter aftertaste at the end. Compared to celery powder, the seed is more intense and concentrated.

How it is used

Add directly to meat sauce broths for a warm aromatic base. Add to pickles and fish for the classic Mediterranean flavor. Excellent in savory sauces and pickling mixes. Grind or crush to release the full aroma. See also Dried Celery for an even more intense celery flavor.

Combinations

With black pepper and bay leaf for a meat broth base. With fennel and coriander for Mediterranean sauces. With mustard and garlic for pickle sauce. With cumin and turmeric for dukkah-type spice blends.

Natural appearance

Small, oval seeds of light brown-brown color with a calming glossy surface. They are immediately recognizable by their intense aromatic character.

Storage

Store in a cool and dark place, in an airtight container. Keeps for up to 2 years.

Precautions

Contains celery as an allergen — individuals with a celery allergy should not use it. Individuals sensitive to the Apiaceae family (dill, fennel, coriander) should use with caution. Do not use during pregnancy without medical advice.

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