Spices, celery seed

Celery seed is a small, pungent, slightly bitter spice used whole or ground to season without the bulk and water of fresh celery. It is a staple in coleslaw and potato salad dressings, pickling brines for cucumbers or green beans, Bloody Mary mix, and the celery salt blends used on popcorn, deviled eggs, or the rim of a savory cocktail glass, and it also rounds out soups, stews, and spice rubs where a concentrated celery note is wanted rather than the vegetable itself. A brief toast in a dry pan before grinding can intensify its aroma before it goes into a dressing or brine, and whole seeds are also simmered directly into a pickling liquid for extra depth.

Store celery seed in a sealed jar away from heat and light to preserve its essential oils, since whole seeds hold their flavor longer than pre-ground celery salt, which loses potency faster once opened and exposed to air. Because a typical serving is only about a teaspoon, roughly 2 grams, the notable percentages that show up per 100g, such as 249% DV iron and 136% DV calcium, describe the whole spice's composition rather than what a small pinch actually contributes to a finished dish.