
Reference: 10N7726601
It imparts its rich, floral aroma to all your dishes!
Delicious in vegetables, vegetable juices, salads, stewed meats, sauces, and a variety of soups.
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Its flavor is strong and aromatic, much more intense than that of parsley, and reminiscent of lovage.
This fine powder of ground celery is made by grinding the seeds and will enhance your soups in Russian and Scandinavian styles, sauces, vegetables, stews, and pot-au-feu. It can also be used in broths for seafood and fish (though I personally prefer using seeds or leaves for this purpose) and in carrot and tomato juices. Mixed with salt, it forms the famous "celery salt," a perfect match for tomato juice!
Rich in sodium, it can be used to reduce salt in dishes while imparting its distinctive flavor. Note that "celery salt" refers to the ground celery itself and should not be confused with "salted celery," which is a mix of salt and celery.
Origin: India
Scientific name: Apium graveolens
Common names: Marsh parsley, Marsh ache, Aromatic ache, Italian celery, Celery salt
The culinary properties of celery are well-known, but it is also noted for its medicinal benefits, possibly due to its antioxidant content.
Please note: some individuals may experience allergies to celery.
A biennial herbaceous plant in the Apiaceae family, celery is cultivated as a vegetable plant for its leaves, roots, and seeds. Its white umbels bloom from August to October.
In the wild, celery grows in European meadows, especially in the Mediterranean basin, near streams, and in damp areas.
There are four major varieties: Marsh parsley (var. Graveolens), Celery stalk (var. Dulce), Celeriac (var. Rapaceum), and Cutting celery (var. Secalinum). It is a demanding plant, thriving in nutrient-rich soils and requiring abundant water.
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Celery was initially called "ache," derived from Latin, meaning "that which grows in water," referring to its natural habitat.
The term "celery," first recorded in 1651, was borrowed from an Italian dialect, itself originating from the Latin "selinon," the original Greek word for the plant.
500 years ago, the Chinese were already using it in their cuisine, while the Egyptians harvested its leaves, stems, and seeds for seasoning purposes.
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Data sheet
Reference: 10N7726601
Reference: celerigraines
Reference: kenya
Reference: 6L5609802
Reference: 20820902
Reference: safranpistil
Reference: 20715403
Reference: 10707402
Reference: celerigraines
Reference: 10831902
Reference: 10203601
Reference: 30803202
Reference: 713425509
Reference: ecorceorangeamere
Reference: 20822401
Reference: poivrecitronne
Reference: 00022475-0001
Reference: 20721301
Reference: 8N7625101
It imparts its rich, floral aroma to all your dishes!
Delicious in vegetables, vegetable juices, salads, stewed meats, sauces, and a variety of soups.