Celery salt

From WikiMD's Wellness Encyclopedia

Celery salt is a seasoned salt used as a flavoring or seasoning in cooking and food preparation. It is made from ground celery seeds and salt, and it is used to enhance the flavor of a variety of dishes, including salads, soups, and cocktails like the Bloody Mary.

Composition[edit | edit source]

Celery salt primarily consists of two ingredients: salt, which acts as a base, and ground celery seeds, which provide the distinctive flavor. The ratio of celery seed to salt can vary depending on the brand or homemade recipe, but it typically features a higher proportion of salt to celery seed.

Culinary Uses[edit | edit source]

Celery salt is versatile in its culinary applications. It can be used as a direct seasoning on vegetables, meats, and poultry, or incorporated into dressings, marinades, and brines to impart a subtle, earthy flavor. It is particularly popular in North American and British cuisine, where it is a staple ingredient in salad dressings and vegetable dishes. Additionally, celery salt is a key ingredient in the seasoning mix for the iconic Chicago-style hot dog.

Cocktail Uses[edit | edit source]

In the realm of cocktails, celery salt is famously used as a rimming salt for the Bloody Mary, a popular vodka-based cocktail. The salt not only adds flavor but also enhances the savory qualities of the drink.

Health Considerations[edit | edit source]

While celery salt can enrich the flavor profile of dishes, it is high in sodium, which can be a concern for individuals monitoring their salt intake. As with any salt-based seasoning, it should be used in moderation.

Production[edit | edit source]

Commercially, celery salt is produced by blending ground celery seeds with salt. The mixture is then packaged and sold in grocery stores and specialty food shops. Alternatively, it can be made at home by grinding celery seeds with a mortar and pestle or a spice grinder and mixing them with salt in the desired ratio.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD