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


4. ligustilide 2.00-5.00


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.

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Celery Seed Oil