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If you look at both Schwartz and other refs to celery salt, they say nothing about it being from lovage- cookipedia is just a copy of this page (or the other way round?) and others refs say it is usually lovage. I would expect Schwartz to know what they are talking about, especially since celery is a food some people are VERY sensitive to. This needs resolving.
IceDragon64 (talk) 00:17, 14 October 2008 (UTC)[reply]
I've added refer to Schwartz who say they use Celery seed and Barts who use lovage. --FDent (talk) 22:24, 5 February 2014 (UTC)[reply]
Is 1g of sodium from celery salt worse than same from table salt?[edit]
The last paragraph of the article says celery salt isn't without harm, but it would be very useful if someone could expand this to discuss how bad it is compared to table salt.
For example, a popular brand of crisps in my local shop lists 1.3g of sodium per 100g for their paprika flavour, and 0.4g for their salt and pepper flavour. The latter uses celery salt.
Is the latter healthier because there's less sodium? Or is celery salt somehow worse than normal sodium (due to Sodium nitrate maybe)?
(My specific example isn't important, I'm just making it clear what could be improved in the article.) --Gronky (talk) 00:15, 6 November 2013 (UTC)[reply]
It would be useful to have a reference to this usage for a more balanced source than a chat forum . The only sites listing the ingredients had alternative preservatives - as referenced. Is this is US thing? — Preceding unsigned comment added by FDent (talk • contribs) 22:24, 5 February 2014 (UTC)[reply]
Footnote 6 is a link directly to a product page on someone's online store, so should be removed. — Preceding unsigned comment added by MeBeMe3000 (talk • contribs) 14:27, 24 June 2022 (UTC)[reply]
