Profile: Celery seed is that meek, timid person at the party who, when questioned, spews out every opinion, swear word, and colorful narrative known to man. Celery seeds are shy at first, but after they sprout, beware.
Celery seeds have long been used in cooking to lend herbaceous flavor. In Northern Europe, the seeds are typically toasted and used to dressings and cream sauces. In Asia, the seeds are typically mixed with sweet potatoes and tomatoes. A pinch in a Bloody Mary won't hurt either.
Celery seed seasoning has a stronger scent than the source plant. Green and celery-y (celerified? celery-ac?) with nutmeg, lemon, and parsley overtones. It starts off mild, but ends bitter and scorching. Use sparingly as the tiny seeds have a pungent flavor. Also, the seeds are small and can be eaten whole.
|Ingredients:||Dried celery seeds.|
|Basic Prep:||No preparation necessary, ready to use as is.|
|Shelf Life:||1.5 Years.|
|Ways To Use:||Celery Seeds are wonderful in salads or cooked veggies. Celery Salt is made by grinding fresh seeds with salt. Gravy or soups benefit greatly from celery salt or ground celery seeds.|
|Taste & Aroma:||Bitter or Astringent, Pungent.|
|Country of Origin:||India.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|