Origin and production
“ Spice seeds with a celery note ”.
Celery seeds come from the plant Apium graveolens , which is primarily cultivated in Europe and Asia. They are produced from the dried fruits of the celery plant and are carefully cleaned and dried after harvesting to preserve their intense aroma. For centuries, celery seeds have been an integral part of traditional cuisines and are found in numerous spice blends worldwide.
Taste and aroma
The seeds have a warm, slightly bitter and spicy flavor with a pronounced celery note. Their aroma is strong, earthy and slightly tart – with a subtle spiciness in the aftertaste. They lend depth and character to dishes without being overpowering.
Application
Perfect for soups, stews, meat dishes, and sauces. Celery seeds integrate well into dressings, marinades, or spice blends and are a classic base for celery salt. They also add savory flavor and texture to vegetarian dishes such as lentil stir-fries, tofu, or vegetable fritters.
Interesting facts
Celery seeds have been valued in European cuisine since antiquity – both as a spice and for their beneficial properties. They are traditionally considered to aid digestion and are frequently used in natural cuisine to balance robust dishes. Their intense aroma also makes them a popular ingredient in aromatic herb salts.
Ingredients
Celery seeds
