Celery seeds

Celery seeds are small brown seeds that come from the celery plant (Apium graveolens), which is used both as an aromatic herb and a vegetable. In cooking, these seeds are used as a spice to provide a characteristic flavor, slightly bitter and fresh, reminiscent of celery itself, with earthy and slightly spicy notes.

Their origin lies in the Mediterranean and Western Asia regions, where they have been traditionally used in recipes for soups, salads, marinades, pickles, and spice blends like curry or seasonings for meats and fish.

Regarding their properties, celery seeds are recognized for their content of essential oils, which contribute to their intense aroma and digestive benefits. They are rich in antioxidants and are attributed with anti-inflammatory and diuretic effects, making them useful in natural remedies as well as in cooking.

In different Latin American countries, celery seeds may have similar or slightly different names, although they are commonly known as "semillas de apio" (celery seeds). In some places, they are also called "granos de apio" (celery grains) or simply "apio en semilla" (celery in seed), although there are no very distinct synonyms in regional culinary lexicon.