Celery seeds (Apium graveolens L.; family Apiaceae)
Description
• Spice obtained from mature, dried celery seeds, sold whole or ground (fine/coarse); also used to make celery salt and essential oil.
• Sensory profile: aromatic, green–herbaceous, spicy, with terpenic lift and a mild bitter backbone; high impact at low dose.
• Appearance: tiny olive–brown seeds with longitudinal ridges; ground material is yellow–brown.
Caloric value (per 100 g)
• Typically ~380–420 kcal/100 g (varies with moisture and grind).
• Indicative macros: carbohydrate ~30–45 g, protein ~15–20 g, fat ~20–30 g, fiber ~10–15 g; naturally low sodium.
Key constituents
• Essential oil (~1.5–3.0%): monoterpenes (limonene), sesquiterpenes (β-selinene), and phthalides (sedanolide/sedanenolide) that deliver the signature “celery” note.
• Polyphenols/flavonoids (e.g., apigenin derivatives, apiin).
• Furanocoumarins (e.g., bergapten/psoralens) in variable traces → potential photosensitization, especially in concentrated extracts/oils.
• Fixed oil (triacylglycerols) rich in MUFA and PUFA; minerals (potassium) and dietary fiber.
Production process
• Harvest mature umbels → controlled drying → threshing/cleaning (sieving, aspiration, metal removal).
• Sanitization (e.g., steam) to reduce microbial load.
• Packaging in barrier materials; optional grinding to spec or steam distillation for essential oil.
• Quality management under GMP/HACCP.
Sensory and technological properties
• Intense, persistent aroma; small additions strongly characterize formulations.
• Functionality: excellent in pickling, brines, and dry rubs; phthalides add savory/umami-like warmth and can mask light oxidative notes.
• Solubility: key volatiles are lipophilic → best performance in fat/alcohol phases or after blooming in oil.
Food uses
• Pickles, brines, sauces and dressings (Bloody Mary with celery salt), spice blends (e.g., curry), rye breads/crackers.
• Potato salads, slaws, soups, legumes, roasts.
• Typical inclusion: 0.05–0.5% (ground) or to taste; pilot trials recommended to control bitterness.
Nutrition and health
• Source of fiber and phytochemicals; energetic contribution relevant only at high (non-culinary) intakes.
• EU major allergen: celery (includes seeds and derivatives such as oils/extracts) → mandatory label declaration.
• Furanocoumarins: may contribute to photosensitization; exercise caution with concentrated extracts and topical exposure; avoid unauthorized health claims.
Lipid profile (fixed oil of the seeds)
• SFA (saturated fatty acids) ~10–15% (palmitic/stearic).
• MUFA (monounsaturated fatty acids) ~50–70% (mainly oleic and petroselinic) — generally favorable/neutral for blood lipids.
• PUFA (polyunsaturated fatty acids) ~15–30% (mostly linoleic n-6, with ALA n-3 in traces) — beneficial when balanced vs n-6.
• TFA/MCT only trace amounts; nutritionally insignificant at normal use levels.
Quality and specifications (typical topics)
• Moisture, purity (absence of foreign matter), particle size (if ground), essential-oil %, color/odor.
• Microbiology (TVC, yeasts/molds), metals/pesticides within limits; mycotoxin control applicable to spices.
• Monitoring of furanocoumarins advisable for extracts/oils.
Storage and shelf-life
• Store cool, dry, protected from light/oxygen; reclose promptly.
• Whole seeds: 18–24 months; ground: 12–18 months (more prone to aroma loss/oxidation).
• Avoid humidity (caking risk); apply FIFO.
Allergens and safety
• Celery is an EU major allergen; cross-reactivity possible in sensitive individuals.
• In oils/extracts: consider photosensitizers (furanocoumarins) and potential drug–light interactions.
• Ensure hygienic handling and full traceability under HACCP; declare any anti-caking agents in blends.
INCI functions (cosmetics)
• Typical entries: Apium Graveolens (Celery) Seed Oil/Extract/Powder.
• Roles: fragrance/aroma, masking, light skin-conditioning; for essential oil, follow IFRA guidance (furanocoumarins).
Troubleshooting
• Weak aroma (aging/light): upgrade barrier packaging, minimize O₂, rotate (FIFO).
• Excess bitterness: overdose or too-fine grind → reduce dose, use lightly toasted whole seeds.
• Caking: moisture ingress → add desiccant in container; permitted anti-caking in blends.
• Insect pests in spices: improve cleaning, sieving, and low-temperature storage.
Sustainability and supply chain
• Upcycling of screening fines for oil/aroma extraction; wastewater managed to BOD/COD targets.
• Recyclable packaging; supplier audits and traceability under GMP/HACCP.
• Crop rotations in Apiaceae support soil health and biodiversity.
Conclusion
Celery seeds deliver high-impact aroma and notable versatility in brines, sauces, and spice systems. For clean, consistent results, manage dose and bitterness, protect from light/oxygen, and respect allergen labeling.
Mini-glossary
• SFA — Saturated fatty acids: excess may raise LDL; present here at modest levels in the fixed oil.
• MUFA — Monounsaturated fatty acids (e.g., oleic/petroselinic): generally favorable/neutral for blood lipids.
• PUFA — Polyunsaturated fatty acids (n-6/n-3): beneficial when balanced; ALA is the plant n-3 precursor (trace here).
• ALA — Alpha-linolenic acid (n-3): precursor of EPA/DHA; human conversion is limited.
• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety frameworks.
• BOD/COD — Biochemical/Chemical Oxygen Demand: indicators of effluent organic load and environmental impact.
• IFRA — International Fragrance Association: sets safety standards for fragrance ingredients.
• FIFO — First in, first out: stock rotation prioritizing older lots first.
Studies
Its seeds have an anti-inflammatory action and positive effects on arterial hypertension (1).
The results of this study confirm that the phenolic compounds and flavonoids present in the celery leaves, such as apigenin and luteolin, exert antioxidant activity (2).
An 8-month study with administration of celery leaf extract has been shown to reduce blood glucose levels, however a lack of association between blood glucose levels and plasma insulin levels in elderly pre-diabetics was found (3).
A mixture of celery and ajowan has been shown to be effective in reducing the frequency and symptoms of dyspepsia (4).
Allergy
The celery is one of the main foods that can trigger allergic reactions (5).
Celery studies
References_________________________________________________________________________
(1) Moghadam MH, Imenshahidi M, Mohajeri SA. Antihypertensive effect of celery seed on rat blood pressure in chronic administration. J Med Food. 2013 Jun;16(6):558-63. doi: 10.1089/jmf.2012.2664.
Abstract. This study investigated the effects of different celery (Apium graveolens) seed extracts on blood pressure (BP) in normotensive and deoxycorticosterone acetate-induced hypertensive rats. The hexanic, methanolic, and aqueous-ethanolic extracts were administered intraperitoneally and their effects on BP and heart rate (HR) were evaluated in comparison with spirnolactone as a diuretic and positive control. Also, the amount of n-butylphthalide (NBP), as an antihypertensive constituent, in each extract was determined by HPLC. The results indicated that all extracts decreased BP and increased the HR in hypertensive rats, but had no effect on normotensive rats. The data showed that administration of 300 mg/kg of hexanic, methanolic, and aqueous-ethanolic (20/80, v/v) extracts of the celery seed caused 38, 24, and 23 mmHg reduction in BP and 60, 25, and 27 beats per minute increase in the HR, respectively. Also, the HPLC analysis data revealed that the content of NBP in the hexanic extract was 3.7 and 4 times greater than methanolic and aqueous-ethanolic extracts. It can be concluded that celery seed extracts have antihypertensive properties, which appears to be attributable to the actions of its active hydrophobic constitutes such as NBP and can be considered as an antihypertensive agent in chronic treatment of elevated BP.
(2) Han L, Gao X, Xia T, Zhang X, Li X, Gao W. Effect of digestion on the phenolic content and antioxidant activity of celery leaf and the antioxidant mechanism via Nrf2/HO-1 signaling pathways against Dexamethasone. J Food Biochem. 2019 Jul;43(7):e12875. doi: 10.1111/jfbc.12875. Epub 2019 May 17. PMID: 31353732.
(3) Yusni Y, Zufry H, Meutia F, Sucipto KW. The effects of celery leaf (apium graveolens L.) treatment on blood glucose and insulin levels in elderly pre-diabetics. Saudi Med J. 2018 Feb;39(2):154-160. doi: 10.15537/smj.2018.2.21238.
Abstract. To analyze the effect of celery leaf extract on blood glucose and plasma insulin levels in elderly pre-diabetics. Methods: This study was conducted between March and November 2014 at the Faculty of Medicine, Syiah Kuala University, Banda Aceh, Indonesia. A quasi-experimental pretest-posttest with a control group was conducted with elderly pre-diabetic volunteers. The subjects included 16 elderly pre-diabetics older than 60 (6 males and 10 females). The subjects were randomly divided into 2 groups: a control group (placebo-treated) and a treatment group (celery-treated). The treatment consisted of celery leaf extract capsules at the dose of 250 mg, 3 times per day (morning, afternoon and evening), 30 minutes before a meal, for 12 days. Data analysis was performed using the t-test (p less than 0.05). Results: There was a significant decrease in pre-prandial plasma glucose levels (p=0.01) and post-prandial plasma glucose levels (p=0.00), but no significant increase in plasma insulin levels (p=0.15) after celery leaf treatment in elderly pre-diabetics. Conclusion: Celery was effective at reducing blood glucose levels, but there was a lack of association between blood glucose levels and plasma insulin levels in elderly pre-diabetics.
(4) Azimi M, Zahedi MJ, Mehrabani M, Tajadini H, Zolala F, Baneshi MR, Choopani R, Sharififar F, Asadipour A, Hayatbakhsh MM, Ahmadi B. Effect of Apium graveolens and Trachyspermum copticom on clinical symptoms of patients with functional dyspepsia. Avicenna J Phytomed. 2017 Nov-Dec;7(6):554-564.
Abstract. Objectives: This study aimed at investigating the effect of Iranian traditional remedy prepared from Apium graveolens and Trachyspermum copticom (AT) on the severity and frequency of symptoms in patients with functional dyspepsia (FD). Material and methods: In total, 150 FD patients were included in this randomized double-blind trial, based on the ROME III diagnostic criteria, and they were divided into three intervention groups namely, AT, Placebo and omeprazole. Then, severity and frequency of symptoms during this eight-week trial were measured. Obtained information was analyzed using Chi-square test and repeated measures test. Result: In general, the severity and frequency of symptoms after the 4th week significantly decreased in the AT group as compared to the omeprazole and placebo groups, and continued to reduce by the end of the eighth week. General reduction of symptom severity and frequency in the omeprazole group was significantly different from the placebo group by the end of the 4th and 8th weeks. With respect to each individual symptom, AT markedly improved symptoms, such as burning, pain, early satiation, fullness, bloating, belching and nausea, as compared to placebo-treated group. Moreover, AT significantly improved symptoms, like vomiting, and nausea, except for pain, as compared to omeprazole-treated subjects. Conclusion: According to the results, AT, as Iranian traditional remedy, was more effective than omeprazole and placebo in reducing the symptoms in FD patients.
(5) Daems D, Peeters B, Delport F, Remans T, Lammertyn J, Spasic D. Identification and Quantification of Celery Allergens Using Fiber Optic Surface Plasmon Resonance PCR. Sensors (Basel). 2017 Jul 31;17(8):1754. doi: 10.3390/s17081754.
Abstract: Accurate identification and quantification of allergens is key in healthcare, biotechnology and food quality and safety. Celery (Apium graveolens) is one of the most important elicitors of food allergic reactions in Europe. Currently, the golden standards to identify, quantify and discriminate celery in a biological sample are immunoassays and two-step molecular detection assays in which quantitative PCR (qPCR) is followed by a high-resolution melting analysis (HRM). In order to provide a DNA-based, rapid and simple detection method suitable for one-step quantification, a fiber optic PCR melting assay (FO-PCR-MA) was developed to determine different concentrations of celery DNA (1 pM-0.1 fM). The presented method is based on the hybridization and melting of DNA-coated gold nanoparticles to the FO sensor surface in the presence of the target gene (mannitol dehydrogenase, Mtd). The concept was not only able to reveal the presence of celery DNA, but also allowed for the cycle-to-cycle quantification of the target sequence through melting analysis. Furthermore, the developed bioassay was benchmarked against qPCR followed by HRM, showing excellent agreement (R² = 0.96). In conclusion, this innovative and sensitive diagnostic test could further improve food quality control and thus have a large impact on allergen induced healthcare problems.
