Product Description
PURPOSE
WHAT IS IT?
Salt, and celery seed, are milled down into a vegetal blend that adds a salty savory sweetness to all kinds of foods, and beverages.
EXPERIENCE
The salt allows the essential oils in the celery seeds to pass into your tongue faster, and with greater transmission. That’s what brings out the fresh garden flavor of the seeds making them taste more like celery than they would on their own. Celery seeds have high levels of sodium nitrate in them that, when combined with sea salt makes for a salt that’s perceived as both a tad sweet, vegetal, and then extra salty.
CULINARY GEOGRAPHY
- United States: Widely produced, especially in spice manufacturing hubs like Chicago, New Jersey, and California. Celery salt is integral to Chicago-style hot dogs, Old Bay Seasoning (Maryland), and Bloody Marys.
- Canada: Common in Montreal steak seasoning and Canadian Bloody Caesars.
- Germany & Eastern Europe: Use celery seed in pickling and herbal salts; some celery salt blends originate from here.
- India: A major source of celery seed, which is often exported to blending facilities worldwide.
TRADITIONAL USES
- An excellent savory-salty base for sour cream dips;
- A seasoning in, and rim salt (with a touch of citric acid) for a Bloody Mary;
- Dry rubs, especially ones like Old Bay®;
- Frequently in cole slaw, potato salad.
- Fish fry batters, like for fried oysters, use it instead of salt for lift in the flavor that counters often strong seafood notes.
IMPROVISATIONAL ‘RIFFS’
- Mix celery salt + smoked salt Rim for: micheladas Bloody Mary even margaritas (left-field but works)
- Avocado + celery salt + lime
- Raw cabbage + vinegar + celery salt
THE BACKSTORY
Celery seeds already have existing levels of sodium nitrate in them, when combined with sea salt you get an extra salty salt. Sodium nitrate is very valuable in preserving and curing foods. Next time you plan to season or dry cure some homemade sausages, be sure to add a pinch of celery salt for big herbaceous flavor.
HEALTH WARNING:
If you have an allergy, or sensitivity to nitrates, Do not use celery salt, which is naturally high in nitrates.
Nitrates are a natural preservative. In limited quantities, they have been generally regarded as safe, and are, historically, a sanitizer and preservative for millennia.
AKA
- Arabic: ملح الكرفس (Milḥ al-karafs)
- Mandarin Chinese: 芹菜盐 (Qíncài yán)
- French: Sel de céleri
- German: Selleriesalz
- Hindi: अजवाइन नमक (Ajwain namak) or more correctly for celery: अजमोद नमक (Ajmod namak)
- Italian: Sale di sedano
- Japanese: セロリ塩 (Serori shio)
- Korean: 셀러리 소금 (Sellori sogeum)
- Portuguese: Sal de aipo
- Russian: Сельдерейная соль (Sel’dereynaya sol’)
- Spanish: Sal de apio
- Turkish: Kereviz tuzu
- Dutch: Selderijzout
- Greek: Αλάτι σέλινου (Aláti sélínou)
- Swedish: Sellerisalt
- Polish: Sól selerowa
- Hebrew: מלח סלרי (Melach celery)
- Thai: เกลือขึ้นฉ่าย (Khluea khuen chai)
- Vietnamese: Muối cần tây
- Indonesian: Garam seledri
- Bengali: সেলারি লবণ (Selari lôbôn)
- Persian (Farsi): نمک کرفس (Namak-e karafs)
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