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Épices de cru - Graines de celeri - 40 g
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Cheese jelly with black figs, macadamia nuts and pepper - Can Bech 31 g
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Aioli a l'ail rôti 314 ml - Stonewall Kitchen
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Coriander pods Max Daumin (10)
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Fenouil - Albert Ménès - 40g
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Traditional Quebec recipes use celery seeds mainly for marinades. Their slightly bitter taste and their fragrance close to that of celery stalks will also pleasantly enhance beef bourguignon, coleslaw, canned tomatoes and baked fish! By grinding the seeds with salt, we obtain the famous celery salt which generally garnishes glasses of bloody Caesar.
Traditional Quebec recipes use celery seeds mainly for marinades. Their slightly bitter taste and their fragrance close to that of celery stalks will also pleasantly enhance beef bourguignon, coleslaw, canned tomatoes and baked fish! By grinding the seeds with salt, we obtain the famous celery salt which generally garnishes glasses of bloody Caesar.
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