Celery Puree
Whole celery puree is a vegetable food; celery is a major allergen in the EU and must be declared. When used as a natural curing agent in cured meats, the resulting nitrite content can be similar to or higher than synthetically cured products, so the 'natural cure' label does not necessarily mean lower nitrite exposure.
What it is
A puree made from celery (Apium graveolens) stalks, leaves, or root, sometimes used as a natural source of nitrate in 'uncured' meats.
Vegetable ingredient and a natural source of nitrate that, when fermented, provides a curing effect for meats labeled 'uncured'.
Why it's flagged
- celery is a regulated allergen in the EU
- natural celery-cured meats may contain nitrite levels comparable to conventionally cured products
What regulators actually say
"Naturally cured products often contain levels of residual nitrite similar to or higher than products cured with sodium nitrite directly."
"Celery and products thereof - listed in Annex II as a substance or product causing allergies or intolerances."
Regulatory status
United States — FDA
Whole food, no special restriction; if used to cure meat, USDA FSIS labeling rules apply
European Union — EFSA
Celery is a regulated allergen requiring labeling (Annex II, Reg 1169/2011)
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