What is celery seed?

Celery seed is a plant -related plant closely related to celery, cultivated specifically for its aromatic, tasty seeds. It can be found as a component in spice mixtures around the world and is also available in the whole and ground form. Like other plants in the Apiaceae family, the celery has a strong celery, such as the flavor and the smell, with a weak touch of spiciness. Most food stores it and can also be ordered online, although consumers who plan to eat it should make sure they ordered a food level. Small, brown crescent seeds are often included in the sea mixtures or adding to bandages, soups, breads and a wide range of other foods. They add a unique taste of celery to food without bulk or undesirable chrastics of vegetables. In many cases, the whole is used, so the seeds explode in the mouth when the bite is bitten, creating an explosion with fresh volatile oils.

The ground celery seed is used in things like celery salt and other spices. French cuisine often includes this spice, as well as the Cajun kitchen. The ground seed is also available separately, so chefs can create their own spices. Like other spices, the whole seeds should be kept in a cold dry place and used up to six months for the best taste. Ideally, chefs should buy whole seeds and grinding as needed.

It is possible to grow celery seed at home, at any place where celery will grow. Like celery, it requires a long and cold growing season with partial sun. The plant is not frost resistant and prefers damp soil to get rich in potassium. It also requires periodic insemination in the form of compost or manure along with well -drained soil.

These seeds look a lot like caraway seeds, so they can be easy to touch. Chefs can avoid mixing their acquaintance with the scents of both spices and theirh slightly different shapes. Moreover, tagging spices is a clearly good idea. The spice labels should contain the date when the spice was purchased so that the chef knew when it might not be good.