Celery Seed

Celery seed is the small, dried, tan-to-brown fruit of the wild and cultivated celery plant, prized as a pungent, warm, slightly bitter spice with concentrated herbal aroma.

History & Origins

Celery and its seeds have been used since antiquity; the ancient Egyptians, Greeks, and Romans recorded celery in medicinal, ritual, and culinary contexts, with seeds appearing in pharmacopoeias by the classical period. By the Middle Ages, celery seed was a common European apothecary ingredient, and from the 19th century onward it became a staple of pickling brines, German and Indian spice blends, and European seasoning mixtures as global trade expanded its reach.

Nutrition Facts

Per 100 g, edible portion (estimated)

• 392 kcalCalories
• 18.1 gProtein
• 25.3 gFat
• 41.4 gCarbs
• 11.4 gFiber
• 0.8 gSugars
• 1400 mgPotassium
• 1767 mgCalcium
• 44.0 mgIron
• 440 mgMagnesium
• 17.1 mgVitamin C
• 52 mcgVitamin A

Culinary Uses

• Key component of Indian panch phoron, achari masala, and Bengali spice blends
• Used in pickling brines for cucumbers, beets, and sauerkraut
• Flavoring agent for Bloody Mary cocktails, tomato juice, and savory broths
• Mixed into coleslaw dressings, potato salads, and tartar sauce
• Sprinkled on rye breads, crackers, and seasoned salts such as celery salt

Known Benefits

• Source of apigenin, a flavonoid studied for anti-inflammatory effects
• Contains phthalides associated with vasodilation and blood pressure support
• Provides dietary fiber and notable mineral density for a spice
• Traditionally used as a carminative to ease digestive discomfort

Hidden Benefits

• Rich in volatile oils (limonene, selinene) with potential antioxidant activity
• Contains coumarin derivatives that may influence mild sedative effects
• Provides manganese and magnesium important for enzymatic and neuromuscular function
• Historically used in folk medicine as a mild diuretic and antispasmodic

Cautions & Considerations

• May provoke allergic reactions in individuals sensitive to Apiaceae plants such as carrot, parsley, or fennel
• Contains coumarins that can interact with anticoagulant medications like warfarin
• High doses may cause photosensitivity due to furanocoumarin content
• Not recommended in concentrated medicinal amounts during pregnancy without medical guidance