Celery seed

From WikiMD.org
Jump to navigation Jump to search

Celery Seed

Celery seed (pronunciation: /ˈsɛləri siːd/) is a type of spice that is widely used in cooking and medicine. It is derived from the plant species Apium graveolens, commonly known as wild celery or simply celery.

Etymology

The term "celery" comes from the French céleri, which was borrowed from the Greek selinon, meaning parsley. The word "seed" is derived from the Old English sǣd, which is akin to the Old High German sāt, meaning seed.

Usage

Celery seed is used in a variety of culinary dishes, including soups, stews, and pickling brines. It is also used in traditional medicine for its potential health benefits, such as reducing inflammation and aiding in digestion.

Related Terms

  • Apium graveolens: The plant species from which celery seed is derived.
  • Spice: A substance used in cooking to add flavor or aroma.
  • Traditional medicine: Systems of medicine developed before the era of modern medicine, often based on cultural traditions and natural substances.

Health Benefits

While more research is needed, some studies suggest that celery seed may have a number of health benefits. These include potential anti-inflammatory and antioxidant effects, as well as possible benefits for digestive health.

Precautions

While generally considered safe for culinary use, celery seed may cause allergic reactions in some individuals. It is also not recommended for pregnant women, as it may potentially lead to uterine contractions.

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski