Cookbook:Celery Seed

Celery seed is a spice derived from wild celery or smallage.

Characteristics
Celery seeds are small, brown and tan, ridged seeds about 1 mm long. They are very aromatic, with a flavor like that of celery stalk, but much more concentrated. This aromatic profile largely comes from compounds like sedanolide, apiole, and selinene. In excess, celery seed can make dishes overly bitter.

Selection and storage
Like all spices, celery seed is more flavorful when purchased whole and ground right before cooking. It should be stored in an airtight container away from light, heat, and moisture.

Use
Celery seeds can be used as flavoring or spice, either as whole seeds or ground and mixed with salt, as in celery salt. It is used as a seasoning in sauces, dressings, spice mixes (e.g. Old Bay), brines, and cocktails (e.g. Bloody Mary cocktails).

Substitution
If you don't have access to celery seed, you have a couple options for substitution. Dill seed, fennel seed, caraway seed—all of which are in the same larger family as celery seed—can generally be substituted one-to-one. Dried celery flakes are another option.