Celery Seeds

These tiny, light-as-a-feather brown seeds are produced from the celery plant the season after the vegetable has been harvested. They have a strong, bitter flavour and are used predominantly in pickling and in the cooking of Russia and Scandinavia, where they are added to soups, vegetables, sauces and dressings for their warm and tangy flavour. In India, where it is believed that celery seeds are a tonic for asthma and rheumatism, the seeds are added to tomato-based curries. Wild celery, which is the precursor to the cultivated variety we know today, is native to Europe and Asia. Available: widely.