Ground celery seed

Ground celery seed is a seasoning obtained by crushing the dried seeds of the celery plant (Apium graveolens). These small, fragrant seeds have a characteristic flavor, slightly earthy with a sweet and bitter touch, reminiscent of fresh celery but in a more concentrated form. It is widely used in cooking to enhance the flavor of soups, broths, sauces, marinades, and meat dishes, as well as in spice blends and pickles.

Origin: Celery is a plant native to the Mediterranean regions, where its cultivation and culinary use have been widespread since ancient times. Celery seed is traditional in European and American cuisine and is now used in many cuisines around the world, especially to add depth to savory preparations.

Properties: In addition to its flavor contribution, ground celery seed contains antioxidant compounds and essential oils that aid digestion and have anti-inflammatory properties. It is a good option for adding aroma and a distinctive touch without adding salt or fats.

Synonyms in Spanish in Latin America: In different countries, it may also be known as semilla de apio, semilla molida de apio, or simply apio molido. In some places, it is less commonly referred to as polvo de apio.