In use since before the Bronze Age, fenugreek is native to a large swath of Southern Europe, Mediterranean, and Western Asia. Sweet and earthy with a distinct aroma of maple syrup, it is essential to Indian and East African cuisine. We love fenugreek seeds in curries and pickles - toast and use whole, or grind and cook thoroughly to remove bitterness. Or sprout the seeds and add to salads and stir fries as a micro green!
- Tasting Notes Sweet, Bitter, and Nutty
- Pairs Well With Curry, lamb, stews
- Special Tips While sweet and aromatic in small amounts, fenugreek seeds can be very bitter. Toast before use, and cook thoroughly with other spices. A dash of lemon at the end of cooking can help balance any lingering bitterness.
- Botanical Name Trigonella foenum-graecum
- Contains Dried fenugreek seeds.
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