Celery Salt Seasoning – Mild – 80g

$3.45

Add to Wishlist
Add to Wishlist

204 In stock

204 in stock

Qty
Add to Wishlist
Add to Wishlist
Weight
80G

Product description

Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our Celery Salt Seasoning blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.

 

No products in the cart.

Flavour Notes:

The celery seeds are then combines with sea salt, black pepper, garlic, onions, sage, oregano and thyme to make a versatile season with a mild celery-like flavour.

Culinary Notes:

The base of Celery Salt Seasoning is the celery seeds itself. Celery seeds are mainly produced in India and China. Celery Seed doesn’t actually come from the same celery plant that we eat, it is a derivative of a domesticated wild plant know as ‘smallage’. It is often used in soups, salad dressings, and pickling.

Health Benefits:

All of our blends are full of beneficial herbs and spices to your health. They are preservative free, additive free, filler free, and contain low or zero salt. The intense flavour from our herbs and spice blends means a little goes a long way and using our spice blends to create the flavour in your dishes is a good way to incorporate the health benefits of beneficial herbs and spices without the calories. We only use Australian sea salt, which contains vital minerals and is considered a healthier salt.
Celery seeds have been used as medicine for thousands of years in the Eastern world. During ancient times, Indian Ayurvedic medicine used celery seed to treat colds, flu, water retention, poor digestion, different types of arthritis, and certain diseases of the liver and spleen. It is still widely used today for treating ailments such as arthritis and gout, helping reduce muscle spasms, calming the nerves, reducing inflammation and lowering blood pressure.

Ingredients:

Made from local and imported ingredients: celery seeds, sea salt, black pepper, garlic, onions, sage, oregano and thyme.

Country of Origin:

Australia

Other Names or Spelling:

Made from local and imported ingredients: celery seeds, sea salt, black pepper, garlic, onions, sage, oregano and thyme.

How to use

  • Great to sprinkle over any dish, including meat and vegetables
  • Can be used as an everyday seasoning in a salt grinder
  • Use to add flavour to salads, dressings and soups
  • Best used as a finishing seasoning on dishes to add a fragrant, savoury flavour
  • A sprinkling per dish is plenty to taste its wonderful flavour but add to your taste
  • Substitute for regular salt as a healthier, more flavourful option

The Spice People FAQs

Celery Salt Seasoning has a savory, slightly salty flavour with distinct notes of celery and a hint of bitterness from the celery seeds. It adds depth and complexity to dishes without overpowering other flavours.

Celery Salt Seasoning is used as a flavour enhancer in a wide range of dishes, including soups, stews, salads, dressings, meats, seafood, and vegetables. It can also be used as a rimming salt for cocktails like Bloody Marys.

Yes, Celery Salt Seasoning can be used as a substitute for both celery and salt in recipes. It provides a convenient way to add celery flavor and saltiness to dishes without using fresh celery or additional salt.

Celery Salt Seasoning is generally suitable for most diets, including vegetarian and vegan diets. However, individuals with specific dietary restrictions or allergies should check the ingredients to ensure compatibility.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

Featured in

Join the Spice People to Get Started on Your Culinary Spice Journey!

Be the first to hear about our exclusive promotions, new product releases, recipes and more.

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.