Celery has been used by the Greeks historically as a medicine and a sign of victory. The Romans were the first to value it as seasoning and later it became a delicacy for Italians and Frenchs.
The dried seed is dark brown with light ridges. It has a harsh penetrating, spicy aroma and a warm bitter taste that leaves a burning sensation. The seeds have a stronger and more intense flavour than the leaf, stem or root.
Preparations:
Celery is a popular in European and American foods and beverages. The seeds are used in fresh tomato juice, chicken soups, pickels, salad dressings, cole slaw, breads, stews, and meats.
The ground form or extractives are used in Salami, bolongna, frankfurters, knockwurst, sausages cornbeef and bloody mary drinks.
Cooking tends to reduce its bitterness and enhance its sweetness.
Celery pairs well with chicken, tumeric, sage, cumin, soy sauce, ginger and vinegar.
They are available by 100g, 500g and 1kg.
Simple use this Drop-Down box to change the size.