Product Description
PURPOSE
WHAT IS IT?
Celery seeds have a wonderfully fresh and green flavor that makes a lovely addition to seasoning rubs and vegetables. They’re really a small dried fruit, rather than “seeds,” and they don’t come from vegetable celery but a cousin, apium graveolens, known in ancient Greece and Rome as “smallage.”
EXPERIENCE
Celery without its juice, and acids, can be a very subtle grassy, mildly sweet, slightly bitter flavor that lends itself beautifully as a balance to savories in recipes. Celery seeds yield a valuable volatile oil called apiole, also used in the perfume and pharmaceutical industries. They are small enough to be used whole, or ground. Small in size, they are big in flavor, because they concentrate more of the apiole oil, so use sparingly!
CULINARY GEOGRAPHY
TRADITIONAL USES
- In Asia, the seeds are often roasted with potatoes and tomatoes to bring out their sweeter flavors;
- Crush with sea salt to create a celery salt rim for a Bloody Mary;
- Cole slaw;
- Toasted and added to breads;
IMPROVISATIONAL ‘RIFFS’
- Sorbetto di Sedano - A palette cleansing sorbet made with celery juice, and kiwi, topped with a few lightly toasted celery seeds;
- Added for color and crunch to Sunny’s Sunomono, a riff on the Japanese sushi classic;
- Thai shrimp dumplings;
- A key ingredient in Magic Mashed - a root vegetable adventure!
THE BACKSTORY
It was used medicinally as far back as 850 B.C., and was popularized by the Greeks and Romans. The Greeks considered it holy, and the plant found its way into use in the early Olympic games. The Romans, on the other hand, thought of it as a bad omen. Finding it in a field before a battle was considered bad luck, which then extended into popular cultural myth about the plant bringing bad luck, and funerals. That wasn’t enough to stop chefs from using the fruits of the plant in cooking. Celery seed has its “roots” in Roman and early Italian cuisine.
AKA
Albanian: Farë Selinoje
Arabic: بذور الكرفس
Armenian: Նեխուրի սերմեր
Azerbaijani: Kərəviz Toxumu
Basque: Apio Haziak
Belarusian: Насенне салеры
Bengali: সেলারি বীজ
Bosnian: Sjeme Celera
Bulgarian: Семена от целина
Catalan: Llavors d’Api
Chinese (Simplified): 芹菜籽
Chinese (Traditional): 芹菜籽
Croatian: Sjeme Celera
Czech: Semena Celeru
Danish: Sellerifrø
Dutch: Selderijzaad
English: Celery Seed
Estonian: Selleriseemned
Finnish: Sellerinsiemenet
French: Graines de Céleri
Georgian: ნიახურის თესლი
German: Selleriesamen
Greek: Σπόροι Σέλινου
Gujarati: સેલરી બીજ
Hebrew: זרעי סלרי
Hindi: अजवाइन का बीज (सेलेरी बीज)
Hungarian: Zeller Mag
Icelandic: Sellerífræ
Indonesian: Biji Seledri
Irish: Síolta Soilire
Italian: Semi di Sedano
Japanese: セロリの種
Kannada: ಸೆಲರಿ ಬೀಜ
Kazakh: Балдыркөк Тұқымы
Khmer: គ្រាប់សេលេរី
Korean: 셀러리 씨앗
Lao: ເມັດເຊເລຣີ
Latvian: Seleriju Sēklas
Lithuanian: Salierų Sėklos
Macedonian: Семе од целер
Malay: Biji Saderi
Malayalam: സെലറി വിത്ത്
Mongolian: Селөри Үр
Nepali: सेलेरी बीउ
Norwegian: Sellerifrø
Persian (Farsi): تخم کرفس
Polish: Nasiona Selera
Portuguese: Sementes de Aipo
Punjabi: ਸੈਲਰੀ ਬੀਜ
Romanian: Semințe de Țelină
Russian: Семена сельдерея
Serbian: Семе целера
Sinhala: සෙලරි බීජ
Slovak: Semená Zeleru
Slovenian: Semena Zelene
Spanish: Semillas de Apio
Swahili: Mbegu za Seleri
Swedish: Sellerifrön
Tamil: செலரி விதைகள்
Telugu: సెలరీ విత్తనాలు
Thai: เมล็ดเซเลอรี่
Turkish: Kereviz Tohumu
Ukrainian: Насіння селери
Urdu: سیلری کے بیج
Uzbek: Selderey Urug‘i
Vietnamese: Hạt Cần Tây
Welsh: Hadau Seleri
Yiddish: סעלערי זאמען
Zulu: Imbewu YeSeleri
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