For me, it was at 3 PM on a Saturday at one of the better BBQ restaurants in Memphis.
The timing of 3 PM was perfect, because the crowd had thinned, and I was somnolently examining the shards of our meal... and these tiny round things were visible in the sides of baked beans, tater salad, and slaw.
Then a chef-like dude in an apron walks out, obviously tired from the lunch slam. I offered a chair and he sat. Turned out we had common friends and places. When the talk moved to the tiny seeds in the three sides, he simply said "It's celery. Get yourself a pestle and mortar to bruise the seeds and play with them."
The Memphis BBQ wars are so heated that it is not appropriate to give the name of the restaurant. But Dang the celery seed tip was killer.
And later there was the Indian home cook who turned me on to the again bruised seeds of Dill. Larger, but still bruisable in the same mortar and pestle.
So, if you're one the celery and dill lovers, let's share our stories and our uses.