Once browned and cooked, add the cumin seeds, celery seeds, chopped rosemary and thyme and mix well.

Marinade in 450ml white malt vinegar heated with 225g sugar, 10ml each mustard, coriander and celery seeds, and briefly cook before bottling.

Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt.

Examples are the onion-flavoured kalonji (nigella or black onion seeds), radhuni (wild celery seeds), and five-spice or paanch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds).