Celery seeds are small, brown, and have an oval shape. They have a strong, pungent aroma and a slightly bitter taste. When heated, the seeds release their flavor, but the taste may become muted over time if cooked for too long.
Celery seeds are commonly used in pickling and in spice blends, such as Old Bay Seasoning. They can also be found in dishes like potato salad and coleslaw. In Indian cuisine, celery seeds are used in spice blends like panch phoran and are also added to lentil soups and stews for a burst of flavor.
In cooking, celery seeds can be used whole or ground, and they can be added at any point during cooking, though they are often added near the end to preserve their flavor.
To preserve the flavor of celery seeds, add them near the end of cooking. They can be added to hot dishes or sprinkled on top just before serving.
Ancient Romans chewed celery seeds as a way to freshen their breath after meals, and the tradition continues to this day. Some people still chew celery seeds after a meal or grind them up and mix with water to make a natural mouthwash.
