Celery seed is a spice made from the dried seeds of the Apium graveolens plant, which is native to the Mediterranean region and is a member of the Apiaceae family. The plant is known for its strong, pungent aroma and distinct, slightly bitter flavor.

The history of celery seed dates back to ancient times. The ancient Egyptians and Greeks used celery seed for both culinary and medicinal purposes. The Greeks used celery seed as a diuretic and to treat joint pain, and the Egyptians used it to treat fevers and digestive issues.

Celery seed was also used by the Romans, who believed it had aphrodisiac properties and used it in love potions. Celery seed was also popular in medieval Europe, where it was used to flavor soups and stews.

In the 19th century, celery seed became a popular ingredient in American cuisine, particularly in the southern United States. It was used in a variety of dishes, including potato salad, coleslaw, and pickling recipes. Celery seed is also a common ingredient in many spice blends, such as Old Bay seasoning and Chicago-style steak seasoning.

Today, celery seed is widely used in many cuisines around the world. It is popular in Indian, Mediterranean and American cuisine. It is often used to add a unique flavor to dishes such as pickles, Bloody Marys, and salad dressings. It's also a common ingredient in seafood dishes and can be used to add flavor to fish and shellfish.

Celery seed has also been used in traditional medicine for its diuretic, anti-inflammatory, and antioxidant properties. It is believed to help lower blood pressure, reduce joint pain, and improve digestion.