Celery Seeds Whole – 55g

$3.45

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Weight
55G

Product description

Celery seeds are small dried seeds collected from a plant that also bears the edible vegetable of the same name, celery. The seeds have a pale khaki colour and have a strong and bitter flavour. The most common use of celery seeds is to mix them with salt and other herbs to make vegetable salts. The spice people carry both celery seeds whole and celery salt seasoning.

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Flavour Notes:

Celery seeds have a flavour reminiscent of fresh celery but with a nuttier flavour and textural crunch. Use sparingly as they can be a little bitter and balance out with other flavours of salty, sweet and tangy.

Culinary Notes:

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:

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. Another surprising health benefit is the amount of calcium and manganese. 6.5g of celery seeds can provide 12% of your DV of calcium and 27% of manganese, which is important for healthy bones and osteoporosis prevention.

Ingredients:

100% dried Whole Celery Seeds

country of origin:

Turkey

other names or spelling:

Smallage, Wild Celery, Apium graveolens

How to use

  • Use sparingly as it can be bitter if used to excess
  • In healthy salt seasonings the inclusion of celery with onion, garlic and other herbs makes a great alternative to using pure salt to season vegetables and meat. See our own blend of Celery salt seasoning.
  • Use it in sauerkraut, pickling, chutneys, soups and stews
  • Use to flavour tomato juice. It is a popular addition to the cocktail Bloody Mary
  • Use during the cooking process to impart its savoury flavour or a light sprinkling as a finishing seasoning after blooming in a warm pan

The Spice People FAQs

Celery seeds are the dried seeds of the Apium graveolens plant, which is the same plant that produces celery stalks and leaves. They are commonly used as a spice to add flavour and aroma to dishes.

Celery seeds are used to flavour a variety of dishes, including soups, stews, salads, pickles, dressings, and spice blends. They can be used whole, crushed, or ground, depending on the recipe.

While celery seeds have a similar flavour to celery stalks, they are much more potent, so they cannot be directly substituted in recipes that call for fresh celery. However, they can add a similar flavor profile to dishes when used in appropriate amounts.

Celery seeds should be stored in an airtight container in a cool, dry place, away from moisture, heat, and sunlight. Proper storage will help maintain their flavor and aroma for an extended period.

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.

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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.

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