Celery Salt

Celery seeds meet sea salt to create a versatile blend known as Celery Salt. The extremely palatable, sharp flavour compliments grilled meats and fish and is used worldwide as a base for many dishes.

Historically, celery salt dates back centuries. It was most commonly used in traditional European cuisine as a seasoning and preservative for meats and soups. Its flavour profile and antimicrobial properties also make it a useful ingredient for pickling recipes. It enhances the flavour while acting as a natural preservative for pickled veg like cucumbers, onions and peppers.

Because of the naturally occuring sodium nitrate, celery salt makes for a great food preservative. Many food producers use it as a way to preserve food for longer without listing sodium nitrate on the ingredients.

Celery salt is great for homemade soups that contain butternut squash, potato, carrot and parsnip. The salt is also essential for a Bloody Mary (rim the glass or add directly to the drink) or to pep up a Ragu or Bolognese. Try adding a little to homemade coleslaw.

Celery salt can be used in place of table salt. The world is your oyster! Season potatoes or Mediterranean vegetables before roasting. Alternatively, mix through cooked grains like couscous, rice or bulgar wheat before serving.

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