Cookbook:Celery Seed
| Celery Seed | |
|---|---|
 | |
| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Spices and herbs
Celery seed is a spice derived from wild celery or smallage.[1][2]
Characteristics
editCelery seeds are small, brown and tan, ridged seeds about 1 mm long.[3] They are very aromatic, with a flavor like that of celery stalk, but much more concentrated.[2][3][4][5] This aromatic profile largely comes from compounds like sedanolide, apiole, and selinene.[2][6] In excess, celery seed can make dishes overly bitter.[5]
Selection and storage
editLike all spices, celery seed is more flavorful when purchased whole and ground right before cooking.[5] It should be stored in an airtight container away from light, heat, and moisture.[2]
Use
editCelery seeds can be used as flavoring or spice, either as whole seeds or ground and mixed with salt, as in celery salt. It is used as a seasoning in sauces, dressings, spice mixes (e.g. Old Bay), brines, and cocktails (e.g. Bloody Mary cocktails).[4][5]
Substitution
editIf you don't have access to celery seed, you have a couple options for substitution. Dill seed, fennel seed, caraway seed—all of which are in the same larger family as celery seed—can generally be substituted one-to-one.[1][4] Dried celery flakes are another option.[5]
Recipes
editReferences
edit- ↑ a b Anthony, Vanessa Nix (2023-03-09). "What Can You Use Celery Seeds For?". Tasting Table. Retrieved 2024-02-19.
- ↑ a b c d Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
- ↑ a b Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ a b c "What Can I Substitute for Celery Seed in a Recipe?". Allrecipes. Retrieved 2024-02-19.
- ↑ a b c d e "What is Celery Seed and How Is It Used?". The Spruce Eats. Retrieved 2024-02-19.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.