Celery seed is native to Southern Europe, the near East and the United States, and was originally known as “smallage.” The Italians were the first to cultivate the bitter plant and develop the milder varieties we have today.

Grown in India, our celery seed has a pungent, distinct flavor that is a great addition to soups, sauces, dressings and salads (especially potato.) It is also a common ingredient in seasoning blends used for chicken, seafood and red meats.

Use in anything from sauces and gravies to meat dishes and breads.