Sel de céleri

I sprinkled this over a bowl of chicken soup and it instantly tasted like my grandma's recipe. The ground celery seed gives it a grassy kick that plain salt just can't match. A little goes a long way, so the jar will last me months.

I stirred a pinch into my deviled egg filling and it gave that faint grassy celery kick without turning things bitter. The blend of ground celery seed and salt is fine enough that it dissolves quickly instead of sitting gritty at the bottom.

The greenish-brown tint is exactly what I hoped for, and that concentrated celery taste really comes through without being bitter. I've been sprinkling it on roasted potatoes and even into my chicken salad, and it lifts everything with that grassy, savory punch. Way better than the plain celery seed