These tiny seeds (it takes more than a million of them to make just two pounds) have a pungent flavor and a penetrating aroma. We source our Spice Islands celery seeds from India, where growers harvest the seeds in the second year after planting. Whole celery seeds maintain their volatile oils much longer than ground seeds. Because of this, many cooks prefer to use whole seeds in their recipes. But given their strong flavor, whole celery seeds should be used sparingly.