Tiny, brown seeds from wild celery plants with an intense, concentrated celery flavor that's more potent and slightly bitter than the familiar vegetable. Often used in spice blends, pickling, and seasoning salts.
From French 'céleri,' derived from Italian 'seleri,' ultimately from Greek 'selinon' meaning parsley. While cultivated celery was developed from wild celery in the Mediterranean, the seeds have been used medicinally and culinarily since ancient times.
Celery seed contains the highest concentration of sodium of any spice - about 30 times more than regular table celery! This natural saltiness, combined with compounds like apiol that give it its distinctive flavor, made it a prized seasoning before refrigeration when fresh celery was unavailable for months at a time.
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