Origin and production
“SPICE SEEDS WITH A CELERY NOTE”.
Celery seeds come from the plant Apium graveolens, which is grown mainly in Europe and Asia. They are the dried fruits of the celery plant and are gently cleaned and dried after harvest to preserve their intense aroma. For centuries, celery seeds have been an integral part of traditional cuisines and can be found in numerous spice blends around the world.
Taste and aroma
The seeds have a warm, slightly bitter and spicy flavor with a distinct celery note. Their aroma is strong, earthy and slightly tart – with a subtle heat in the finish. They give dishes depth and character without being overpowering.
Application
Perfect for soups, stews, meat dishes and sauces. Celery seeds are easy to work into dressings, marinades or spice blends and are a classic base for celery salt. In vegetarian dishes such as lentil skillets, tofu or veggie patties, they also add hearty flavor and texture.
Good to know
In European cooking, celery seeds have been valued since antiquity – especially in soups, stews and pickled vegetables. Even a small amount brings a strong celery flavor without the need for fresh celery. Their intense scent also makes them a popular ingredient in aromatic herb salts.
Ingredients
Celery seeds
