Celery seed, grown for its aromatic and flavorful seeds, is used in spice blends and can be found in whole and ground forms. It adds the unique flavor of celery to foods without the bulk of the vegetable. It can be grown at home and should be stored in a cool, dry place. Cooks should be careful not to confuse it with cumin seeds.
Celery seed is the seed of a plant closely related to celery, grown specifically for its aromatic and flavorful seeds. It can be found as an ingredient in spice blends around the world and is also available in whole and ground forms. Like other plants in the Apiaceae family, celery seeds have a strong celery flavor and aroma, with a slight hint of spiciness. Most grocery stores stock it and it can also be ordered online, although consumers planning to eat it should be sure to order the product for food use.
India, China, and France all grow celery seed, which appears to have originated in the Middle East. The small, brown, crescent-shaped seeds are often included in pickling mixes or added to dressings, soups, breads, and a wide assortment of other foods. They add the unique flavor of celery to foods without the bulk or unwanted crumbling of the vegetable. In many cases, it is used whole so that the seeds explode in the mouth when bitten into, creating a burst of flavorful volatile oils.
Ground celery seed is used in things like celery salt and other spice blends. French cuisine often incorporates this spice, as does Cajun cuisine. The ground seed is also available on its own, so cooks can make their own spice blends. Like other spices, the ground or whole seeds should be stored in a cool, dry place and used within six months for the best flavor. Ideally, cooks should purchase whole seeds, grinding them as needed.
It is possible to grow celery seeds at home, in any place where celery will grow. Like celery, it requires a long, cool growing season with partial sun exposure. The plant is frost tolerant and prefers moist, potassium-rich soils. It also requires periodic fertilizing, in the form of compost or manure, along with well-drained soil.
These seeds look a lot like cumin seeds, so they can be easily confused. Cooks can avoid mixing them by becoming familiar with the scent of both spices and their slightly different shapes. Also, clearly labeling your spices is always a good idea. Spice labels should include the date the spice was purchased so the cook knows when it may no longer taste good.
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