On its own, celery seed can be rather bitter. Melded with other foods it adds a zest and pungency that enhances natural flavors. Often used in meat rubs, salad dressings, pickling, curries, bouquet garni, and soups, celery also has a natural affinity with tomatoes. The principal sources of celery seed are India and China however France also produces a small quantity. India and Chinese celery seed are similar in appearance while the French variety is slightly darker. Indian seed, because of its color and taste, is considered the premium seed. A latecomer to modern cooking, celery was first used in Europe, England and the Americas in the 19th century.
2 oz. bottle