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Description
Celery seed is the dried fruit of the Apium graveolens which is
related, but not identical, to the vegetable celery plant. The
tiny brown seeds have a celery-like flavor and aroma.
Uses
Used in pickling, vegetables, salad dressings, breads, soups,
and tomato items. Celery seed is used in celery salt, bouquet
garni, pickling and curry spice blends, and the ethnic cuisines
of Germany, Italy, Russia, and the Orient.
Origins
The principal sources of Celery Seed are India and China but
France also produces a small quantity. Indian and Chinese Celery
Seed are similar in appearance while the French variety is
slightly darker. Indian Celery Seed has the strongest flavor and
the French type is milder. Indian seed, because of its color and
taste, is considered the premium seed. Chinese seed is smaller
and has a slightly milder flavor.
Folklore
Celery actually dates back to "smallage," a wild, bitter marsh
plant. The ancient Greeks and Romans used Celery for its
medicinal purposes and there was a popular belief that it was an
aphrodisiac. In the Middle Ages, Italian farmers began to
cultivate "smallage." Once begun, this cultivation steadily
improved the quality of the Celery and it has become a popular
item. It is difficult to say when the seeds were first used as a
spice. It was not until the early 19th Century that Celery Seeds
began appearing in American cookbooks, usually in pickling
recipes. |
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