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Celery seed

Spices & seasonings · Whole spices

Celery seed

Tiny brown seeds tasting strongly of celery, used in pickles, dressings, coleslaw and Bloody Marys.

A kind of spices

1 recipe with it

Read the full spice guide: flavour, history and how to use it

Photo: Holly Cheng, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Celery seeds are minute, light-brown seeds from wild celery (lovage-like smallage). They have a strong, concentrated, slightly bitter celery taste, so very little is needed. Celery salt is ground celery seed mixed with salt.

Apium graveolens

How it’s used

  • Pickles and brines
  • Coleslaw and potato salad dressings
  • Bloody Mary and tomato juice
  • Rubs and sausages

Characteristics

Taste
Intense celery, slightly bitter.
Sold as
whole, ground
Cooking uses
Mainly a seasoning

Storage

Cool, dry and dark. Airtight jar away from light.

Diet, allergens and safety

Contains Celery.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Celery is a major allergen in the EU and UK; celery seed carries the same risk.

Nutrition per 100 g

Energy
392 kcal
Protein
18.07 g
Carbohydrate
41.35 g
Fat
25.27 g
Fibre
11.8 g
Sugars
0.67 g

USDA FoodData Central: Spices, celery seed.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Celery — Finely chopped celery leaves in cooked dishes; much milder.

Related ingredients

Recipes with celery seed

More whole spices