Ground Celery Seed
Ground Celery Seed, Apium graveolens is also called celery seed powder, celery powder, or ground celery.
Ground Celery Seed has an essential oil of 2.0% to 3.0%.
What is Ground Celery Seed
Ground Celery is dried, ground Celery Seeds . These seeds do not come from the conventional celery stalks one would find supermarkets. Celery Seeds are technically the whole, dried fruit of the wild celery plant. These are the smallest seeds used for seasoning and there are more than 45,000 celery seeds in an ounce. The seeds are a dark brown color and when ground they are a fine, dark greenish-brown powder. Ground Celery Seed is used in Bloody Mary drinks, bologna, corned beef, frankfurters, knockwurst, salami, and sausages.
History of Celery Seeds
Celery is indigenous to eastern and southern Europe and the Mediterranean. An archeological dig in southern Greece uncovered pieces of celery seed bearing carpels that dated back to 600 BC. Celery was called "smallage" by the Greeks and Romans, and it was originally wild harvested for its medicinal properties. The Romans are believed to be the first to use celery as a seasoning in cooking in the 1600s . Celery Seeds didn’t appear in recipes until the 1800's when it was described in pickling recipes.
Today Celery Seeds are commercially cultivated in Britain, China, France, Hungary, India and the United States. Indian grown celery seeds are more flavorful and larger than Chinese seeds while French celery seeds tend to be a bit darker in color.
Celery Seed Cultivation
The wild celery plant reaches a height of 3 feet. Celery is a biennial plant that occurs around the globe, this means that it only produces flowers and seeds during its second year. During the wait for seed bearing flowers the celery stalks can be harvested, but the center stalk must remain intact as this is where the flower will form. In the second year the central stalk thickens, and an umbel (umbrella shaped flower) appears. The umbel is created out of numerous tiny white flowers that mature into clusters of stars. As the white petals begin falling off the ovary begins to swell. This is where the seeds develop.
The swollen ovaries develop a protective covering that is hard when ripe and the color deepens. The seeds will have vertical ridges around the edges that are lighter in color than the rest of the seed. Once the seeds dry and their color changes from tan to brown it is time for the seed to be harvested, threshed, and cleaned. Threshing is the process of removing dry seed heads from the plant by rubbing or crushing and breaking up and discarding the remaining plant materials (the stems and leaves). The seed is then cleaned (separated from debris such as dirt, small stones, weed seeds, sticks and leaves) using various seed cleaning screens with different mesh sizes.
We grind our Ground Celery Seed once a week in our facility for the optimum flavor.
Where are our Celery Seeds From
What Does Ground Celery Seed Taste Like
A hay-like, grassy, slightly bitter taste and aroma .
Is Celery Seed the Same as Celery Powder
No it is not exactly the same thing. Celery Powder, or Ground Celery, is ground Celery Seeds.
What Do You Use Ground Celery Seed For
The distinctive pungent flavor of Ground Celery Seed is used in Bloody Mary drinks, bologna, corned beef, frankfurters, knockwurst, salami, and sausages. Cooking tends to reduce its bitterness while enhancing its sweetness. Too much ground celery can overpower a dish, whereas a little enhances the flavors in other foods.
We like to use Celery Seed Powder in blends and rubs. Celery Salt is simply ground celery seed and salt.
Use in any dish calling for celery especially egg, meat and vegetable dishes, gravies, sauces and stews. Celery seed works well in combination with salt, onion and bell peppers.
What is a Substitute for Ground Celery Seed
½ teaspoon of Ground Celery Seed equals 2 tablespoons minced celery tops. Substitutions for celery seed include Dill Seeds or Celery Salt (reduce the salt elsewhere in the recipe).
|Also Called||Celery seed powder, celery powder, or ground celery|
|Recommended Uses||Use in any dish calling for celery especially egg, meat and vegetable dishes, gravies, sauces and stews|
|Flavor Profile||Hay-like, grassy, slightly bitter taste and aroma|
|Oil Content||2.0% to 3.0%|
|Botanical Name||Apium graveolens|
|Cuisine||Asian and Indian|
|How To Store||Airtight container in a cool, dark place|
|Shelf Life||6-12 months|
|Country of Origin||India|
|Dietary Preferences||Gluten Free, Non-GMO|
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Serving Size1 tsp
Amount Per Serving
% Daily Value*