Homemade celery salt is celery seeds toasted in a dry pan for 2 to 3 minutes, cooled, and ground with an equal amount of sea salt and a little black pepper into a fine, even seasoning. It takes 10 minutes and makes 6 servings.
A simple way to add a gourmet touch to salads, soups, meats, and vegetables.
How to Make Celery Salt?
Celery salt combines salt with dried, ground celery seeds, which give it a unique flavor and an unmistakable fragrance. Toasting the seeds first is what makes the difference.
Nutritional Information
Each serving of homemade celery salt contains approximately 0 kcal, 0 g of protein, 0 g of fat, 0 mg of cholesterol, 0 g of carbohydrates, 0 g of sugars, and 580 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Celery Salt Recipe
Preparation: 10 minutes
Servings: 6
Ingredients
- ¼ cup of celery seeds
- ¼ cup of sea salt
- Black pepper
Instructions
- Put the celery seeds in a nonstick skillet over medium high heat and toast for 2 to 3 minutes, until they start to release their aroma. Remove and let cool for a few minutes.
- In a spice grinder or blender, combine the toasted celery seeds, the salt, and black pepper to taste, and process until fine and even. Store in an airtight container in a cool, dry place until ready to use.
Additional Tips
Cool before grinding
Heat activates the essential oils in the celery; let the seeds cool completely before grinding so the mixture does not turn damp.
Choose the salt
Sea salt or pink salt keeps natural minerals that pair well with the herbal flavor of celery and give a more complex note than table salt.
Do not overtoast
Burnt seeds turn bitter; take them off the heat as soon as they smell fragrant.
Use sparingly
Its flavor is intense, so start with a pinch and adjust.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Sea salt | Pink salt | ¼ cup | Same, more minerals |
| Celery seeds | Dried celery leaves | ¼ cup | Milder, greener |
| Black pepper | White pepper | To taste | Less visible |
| Plain blend | Add garlic powder | 1 tsp | More savory |
Frequently Asked Questions (FAQs)
1. Why toast the celery seeds?
Heat activates the essential oils in the celery and intensifies its aroma and flavor. Two to three minutes in a nonstick pan over medium high heat is enough; if they burn, they turn bitter.
2. Why does celery salt clump?
It usually happens when the seeds are ground while still warm. Cool them completely and keep the salt in an airtight jar in a cool, dry place.
3. Which salt is best?
The recipe uses sea salt in the same amount as the seeds, ¼ cup of each. Pink salt also works.
4. What foods use celery salt?
Salads and soups, meats and vegetables, and classic cocktails such as the Bloody Mary. Use it in small amounts, in place of regular salt or at the end of cooking.
Benefits
Celery salt carries some of the minerals of celery seed, and because its flavor is intense, it lets you use less salt overall.
Did You Know?
Celery has been used since antiquity. The ancient Greeks crowned the winners of the Nemean Games, a festival similar to the Olympics, with wreaths of wild celery.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Cream of Celery Soup Recipe
- Chilean Spice Blend Recipe
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