S. Worthen | Weblog

Last week's houseguest brought me a treasure trove of spices I've never tried before. Each container comes with a few recommendations of how to use them, but I thought I might ask all of you for suggestions too, in case any of you have favorite recipes which call for Aleppo pepper, sumac berries, mahlab, or epazote.

Approximately two-fifths of those who have thus far responded to my celery salt poll have never used the stuff. I'm included in that number, but at least I now know what to use it for. The suggestions were so many and varied that I now begin to understand why the local inadequately-stocked grocery store carries it in abundance.

Celery salt is used for rimming glasses for a caesar or a bloody mary. It's used for pickling, fresh popcorn, and toasted pumpkin seeds. It's a useful condiment for chicken, turkey, casseroles, potato salad, deviled eggs, stir fry, meat marinades, chicken stock, meatloaf, and vegetable soup. It can be used to make things taste more celery-like and - strangely - at one pub, at least, it is used to rim glasses for hot cider.

I'm intrigued. I think I'll buy some - or at least some celery seeds, since, as some of you pointed out, it's just a mix of celery seeds and salt, and I already have plenty of salt in the house.

easterbunny: celery salt can be obtained in the UK. oursin lives in London and seems to be able to source it there, as does lazyknight in Bath.

Update: If you want to make your own celery salt (or celery pepper), buy whole celery seeds and grind them yourself. The powder tends to dry out quickly. They are also, as are all seeds, highly nutritious.

C. wondered why our local grocery store didn't stock any dried coriander seed, an ingredient apparently required for most British cooking, but did stock celery salt, which he'd never heard of.

[Poll #379687]