Celery (Apium graveolens) belongs to the same family as carrots, parsley and coriander, and its name in French, Celeri, means ‘quick acting’. One of the first plants grown in the Mediterranean region, it was a mainstay ingredient in local food dishes and folk medicine, and was also popular in Chinese and Ayurvedic medicine. Celery’s small brown seeds, aromatic and flavorful, are used in foods, spice mixes and herbal mixtures worldwide.
Celery seeds are rich in omega-6 fatty acids and polyunsaturated fats, and the predominant volatile oils are limonenes (like deltalimonene) and selinene. The constituents responsible for the unique flavor and aroma of the seeds are groups of oils called phthalides - 3nb (3-n-butyl-4-5-dihydrophthalide), 3-n-butyl phthalide, sedanenolide, sedanolide and sedanonic anhydride. The seeds are also a good source of carbohydrates, calcium, iron and manganese, and contain moderate amounts of protein and fiber. *
|Celery Seed Powder||Country of Origin: India|
Part Used: Seeds
Appearance: Fine brownish-green powder
Solubility: Partly soluble
Certifications: Kosher and Food grade
Produced in a BRC certified facility