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