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What is Celery Seed Spice?

Celery Seed Spice


Celery seed is a culinary spice that comes from the brown oblong dried fruit of the wild celery plant.

What does it taste like?

The spice unsurprisingly is concentrated in celery flavor with a strong savory taste and a hint of bitter while the aroma has sweet herbal notes of anise and grass.

Celery Seed Uses

The seasoning is often used to add the flavor of celery to a recipe without affecting the consistency or texture of the dish. 

Celery seeds have many uses in dishes such as vinaigrette, soups, sauces, curries, pickles, brines, dry rubs, salad, chutney, and salads.

Celery Seed Substitutes 

  • Celery leaves: a less concentrated celery flavoring, use double to replicate the flavor of celery seed.
  • Celery salt: celery salt is a spice blend of ground celery seeds and salt.
  • Dill seed: substitute in baked recipes, sauces, or pickles for anise flavor.
  • Anise seed: smaller and more pungent, similar in licorice flavoring.
  • Caraway seed: similar to anise flavor, although higher in spice and less sweet than celery seed.

Compliments and Pairings 

The seasoning compliments most ingredients when used lightly including honey, poultry, apple, lemon, carrot, cabbage, mango, melon, grape, kiwi, cucumber, potato, tomato, cheese, egg, and vegetables.

Expiration and Storage 

  • Seeds: store seeds in an airtight container away from direct light and moisture for up to one year. 
  • Ground: store seeds in an airtight container away from direct light and moisture for up to six months. 

Fun Facts

  • All of the celery plants are edible, seeds, stalks, and leaves.
  • Ancient Romans used celery as an aphrodisiac.

Where does it come from?

A member of the parsley family, celery seed is harvested from lovage, smallage, or Chinese celery rather than the cultivated celery. Celery or apium graveolens is native to the Mediterranean. Learn scientific details about it at wikipedia.

Popular Recipes

  • Apple rye turnovers
  • Winter coleslaw
  • Homemade ketchup
  • Celery and tomato chutney
  • Knockwurst
  • Pickled cucumbers
  • Braised short rib

Chef Max

Michelin trained professional chef with a passion for recipe writing and all things food. I have worked for over five years at top restaurants across the UK and have gained an ability to create any recipe you desire, from comfort food recipes to fine dining recipes. My experience in food writing includes a placement at Delicious Magazine which involved feature writing, recipe testing, article research, and content creation.

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