Celery seeds are tiny globular seeds that are sold whole, slightly crushed, or ground.

The ground seed imparts a stronger flavor and is suited for those people who can not digest seeds, or do not like the texture of the seeds.
 

Store in a closed container in a cool dry place, away from light.

Whole celery seed lasts years

The seeds are often heated for a few seconds in order to release their full flavour.

You can grind whole seeds in a spice or coffee grinder (get a second one so your spices don't pick up coffee flavors!), or you can use a simple mortar and pestle. Grind them at the last minute for more intense flavor.

Celery seed is a small, somewhat bitter, seed often found as an ingredient in cold vegetable salads, sauerkraut and pickling, tomato preserves, baked fish and Bloody Caesar.

Celery seed's most popular usage is in coleslaw and potato salads.

The ground form is used to make salami, bologna, frankfurters, knockwurst, sausages.
 

Scandinavians and Eastern Europeans add celery seeds and leaves to sauces, soups, stews, and salads.

Cooking tends to reduce its bitterness and enhance its sweetness. North Indians and Bengalis add celery seed to curries, pickles, and chutneys.
 

A blend of salt and celery seed to flavour deviled eggs, chicken and tuna salad, vegetable juice and fresh cheese.