With what do you cook celery seed?

Celery seed is commonly used as a spice or seasoning in various culinary preparations. It imparts a distinctive celery-like flavor and aroma to dishes. Here are some common uses for celery seed:

1. Vegetable Dishes: Celery seed is frequently used in vegetable soups, stews, salads, and casseroles to enhance their flavor. It pairs well with vegetables like celery, carrots, onions, and potatoes.

2. Pickling and Brining: Celery seed is a staple ingredient in pickling and brining liquids. It adds a subtle celery flavor and helps preserve vegetables.

3. Meat Dishes: Celery seed is sometimes added to meat dishes, especially sausages, meatloaves, and stuffing, to enhance their flavor and aroma.

4. Fish and Seafood: Celery seed can be used in fish and seafood dishes, such as fish stews, soups, and marinades.

5. Condiments and Dips: Celery seed is often included in condiments like mustard, ketchup, and mayonnaise. It can also be used in dips and spreads for added flavor.

6. Soups and Stews: Celery seed adds a depth of flavor to soups and stews, particularly those with a vegetable or chicken base.

7. Bread and Baked Goods: Celery seed can be incorporated into bread, crackers, and other baked goods to enhance their savory flavor.

8. Salads and Dressings: Celery seed can add a unique flavor dimension to salads and salad dressings.

9. Eggs: Celery seed can be added to egg dishes, such as omelets and scrambled eggs, to provide an extra layer of flavor.

10. Cheese: Celery seed is sometimes added to cheese spreads or cheese dips for a savory touch.

11. Beverages: Celery seed can be used in certain alcoholic beverages, such as celery-infused gin or cocktails, to impart a subtle celery flavor.

When using celery seed, start with a small amount and gradually adjust to your taste preference. Its flavor can vary depending on the freshness and quality of the seeds. Remember to store celery seed in an airtight container in a cool, dark place to maintain its flavor and aroma for a longer time.