Celery, Apium graveolens, is from the family Apiaceae (parsley family). Commonly used as a vegetable, different parts of the world will use celery’s roots, stalks and/ or seeds in cooking or they may be eaten raw (especially the stalks).
Celery seeds, technically considered a fruit, are a relative newcomer to the spice world, and these seeds are the smallest of any used for seasoning. Celery seeds are so small that it takes more than 45,000 of them to yield an ounce. But don’t let their diminutive size fool you, as it only takes a couple of these tiny, aromatic seeds to bring on a mouthful of celery stalk flavor!
Celery seeds are grayish green to brown in color and their texture and size has been compared to poppy seeds. Celery seeds have a stronger and more intense flavor than the root, stem or leaf.