Celery Seed Oil

Botanical Name: Apium graveolens L

Common Name: Karnauli

Location: It is cultivated in the foothills of the north-western Himalayas and the outlying hills of Punjab, Himachal Pradesh, and Uttar Pradesh. It is mostly produced in Punjab (Amritsar, Gurdaspur & Jalandhar) followed by Uttar Pradesh (Ladhwa, Saharanpur districts).

Physiochemical Properties:

Colour: Colourless to Golden Yellow
Odour: Spicy, warm, slightly fatty aroma typical of celery.
Specific Gravity at 20°C: 0.8700 to 0.8900
Refractive Index at 20°C: 1.4700 to 1.5000
Optical Rotation: 65 to 75

Main Constituents:

S.NO.	Name	Range
1.	D-Limonene	71.00-76.00
2.	Alpha and beta-selinene	11.00-14.00
3.	n-butyl phthalide	0.50-3.00
4.	ligustilide	2.00-5.00

Uses:

The essential oil is used to prevent rheumatism and gout, as a flavoring agent, as a diuretic, as a sedative and nerve tonic. It has antifungal and antiseptic properties and helps in lowering blood pressure and cholesterol.

Celery seeds are great taste enhancers; they are used in tea, and dishes.
Celery seed oil is one of the most valuable flavoring agents, imparting warm, aromatic, and pleasing notes to food products.
The principal use of this oil, however, is in the flavoring of all kinds of food products-canned soups and meats, sauces, and particularly in the flavoring of the popular celery salts, celery tonics, and culinary sauces.

Odour Profile:

Spicy, warm, slightly fatty aroma typical of celery.

Celery Seed Oil

Physiochemical Properties:

Main Constituents:

Uses:

Odour Profile:

For more information on

Celery Seed Oil