Cultured Celery
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What it is
Cultured celery is celery that has undergone a fermentation process, similar to how sauerkraut is made from cabbage. This process involves beneficial bacteria breaking down sugars in the celery, creating lactic acid. This results in a tangy flavor and can also act as a natural preservative.
Why it's used
Manufacturers use cultured celery primarily for its preservative qualities and unique tangy flavor. It is often found in fermented vegetable products like pickles, olives, and relishes, as well as in some pureed vegetable dishes.
Health notes
Cultured celery is generally recognized as safe (GRAS) by the FDA for use in food. The fermentation process can increase the bioavailability of some nutrients and introduce beneficial probiotics, though specific health benefits are not established for cultured celery itself. International bodies like JECFA have evaluated celery and its extracts, but no specific evaluations for 'cultured celery' as a distinct ingredient are widely published. Evidence on the health effects of consuming fermented foods is ongoing.
Allergen info
Celery is not one of the nine major allergens recognized by the FDA. It does not contain gluten.