Fenugreek

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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!

Contains: Dried fenugreek seeds.

  • Botanical Name: Trigonella foenum-graecum
  • Alternate Names: Methi, abish/abesh
  • Tasting Notes: Sweet, maple syrup, bitter, nutty
  • Pairs Well With: Ghee, greens, beef
  • Try In: Beef stew, curry, pickles
  • 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


Make it a Gift: Featured in our Ethiopian Niter Kibbeh Kit, as well as Sēti Berbere, Kandy Spice, Vadouvan, Gift Wrap