Botanical Name: Apium graveolens
Though small, celery seed delivers a concentrated burst of flavor that evokes the crisp, herbal essence of fresh celery stalks. These tiny, brown seeds are harvested from the wild celery plant and are a staple in many kitchens, prized for their ability to add depth and distinctive aromatic quality to a wide range of dishes.
The flavor profile of celery seed is earthy and robust, with a hint of bitterness and a peppery warmth that lingers on the palate. It has a green, slightly grassy undertone, reminiscent of biting into fresh celery leaves, but with a concentrated punch, making it a versatile spice for savory and tangy recipes. Its aroma is fresh and herbaceous, offering a touch of brightness to heavier dishes.
In cooking, celery seed is most commonly used to flavor soups, stews, salads, dressings, and pickling solutions. It’s prevalent in American and European cuisines, adding depth to coleslaw, potato salads, and tomato-based dishes like Bloody Mary cocktails or homemade ketchup. The spice is also a key ingredient in spice blends, such as celery salt, which combines ground celery seed with salt and is often sprinkled on foods like hot dogs, popcorn, and various snacks for an added punch of flavor.
Celery seed is an essential ingredient in classic spice blends like Old Bay seasoning and pickling spices, which lends its unmistakable character to everything from seafood boils to tangy brines. It’s also a key player in salad dressings, particularly creamy ranch or sharp vinaigrettes, where its peppery bite cuts through richness and adds complexity.
In soups, stews, and broths, celery seed brings an earthy, warming depth that enhances the flavor of vegetables, meats, and grains. It’s often sprinkled into coleslaw, potato salad, and deviled eggs, adding a subtle yet impactful layer of seasoning.