326 Handbook of herbs and spices
Pickling celery
Celery petioles are also processed for the preparation of pickling. Such processed
celery for pickling has a ready market in the USA and some European countries. The
stalk celery and root celery can both be used in the processing industry for preparation
of picklings. In the pickling process the tender petioles of celery are cured in dry
brine and subsequently preserved by using spices and condiments or vinegar. Celery
petiole pickling can also be prepared in mixing with other vegetables and mixed
pickling can be prepared. Pickled celery is known as a good appetizer and adds to the
palatability of different kinds of meals.
Canned celery
Tender celery petioles both blanched or green are ideal for canning. The unit operations
include sorting and grading, washing, peeling (if required), coring and pitting, blanching,
(if required), cane filling and brining. Usually canned celery is processed at high
temperatures 115–121^ ∞C (high pressure of 10–15 lb/inch^2 ) in the autoclave. The
temperature and time of processing vary with size of can. Celery petioles are usually
canned for later use in the off season or in combinations in canned soups, meats and
culinary sausages.
18.6.2 Processed products from celery seeds
Celery is grown widely in Asia and the Mediterranean regions for seed purpose. The
seed and its extractives are used as a condiment for flavouring purposes in the food
industry and some pharmaceutical industries.
Whole seed
Celery seeds are very small, dark brown and emit a characteristic odour. The seeds
are used as a spice in India and a condiment in the USA. The seeds give a burning
sensation and are bitter. Celery seed may be used as a spice for seasoning practically
any dish that calls for the flavour of celery and is particularly useful where fresh
celery stalks would be impractical. Celery seed may be used in tomato and other
vegetable juices, bouillons, pea soup, chicken and turkey soups, coleslaw, pickles,
scrambled eggs and omelettes, chicken and tuna casseroles, salads and salad dressing,
seafood chowders, sandwich spread and on cucumber, cabbage and beets. Celery
seed has its importance in the food processing industry worldwide and is used in
many Balkan, French, English, American and Asiatic recipes. The whole seed is the
basic material for the preparation of various value added items, viz., oils, oleoresins
for flavouring purposes in foods, beverages and perfumery and for medicinal purposes
in the pharmaceutical industry. A few seeds of celery can be sprinkled over lightly
boiled carrots, grilled tomatoes or salads and they are especially complementary to
egg and fish dishes (Clevely et al., 1997).
Celery essential oil
The volatile oil of celery is the most functionally important constituent of seed. The
volatile oil content of seed varies from 2.5–3.0% and fixed oil content is 15%. The
oil can also be extracted from seeds, herbs and chaff, but quality of seed oil is
superior to others and is commercially more important. Celery seed oil finds its
major use in the flavouring of all kinds of prepared foods such as soups, meats,
pickles and vegetable juices. The oil also finds use in perfumery and the pharmaceutical
industry. The aroma of celery seed oil is warm, spicy, fruity and persistent.