| Celery |
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| Derived from the Latin word sedano, celery has been used by the Greeks historically as a medicine and as a sign of victory. The Romans were the first to value it as a seasoning, and later, it became a delicacy for Italians and French. It was only in the nineteenth century that North Americans began to use celery seed, mainly in pickling solutions. Today Europeans commonly use the leaves for soups and sauces and as a garnish, and the stalks and roots as vegetables or salads. Bengalis use the ground seeds of a related species while the Chinese and Southeast Asians use a local celery leaf to flavor many of their dishes. |
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Spice Description
Celery seeds are tiny globular seeds that are sold whole, slightly crushed, or ground. The leaves, which are light green, are used whole (fresh or dried), flaked, or ground. The stalks or stems and root are sold fresh. Properties: The dried seed is dark brown with light ridges. It has a harsh, penetrating, spicy aroma and a warm bitter taste that leaves a burning sensation. The seeds have a stronger and more intense flavor than the leaf, stem, or root. The French type of celery seed is herbal and sweet with a citrus bouquet, while the Indian type is more herbal with a slight lemonlike aroma. Celeriac root, leaf, and stalk have strong celery, herbaceous, and parsley-like tastes. |
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