Description
Whole Fenugreek seeds are one of the staple spices used in Indian cooking. It has a sweet, nutty flavor reminiscent of maple syrup and burnt sugar. It can be incredibly bitter when eaten raw, but when cooked and combined with aromatics and spices, it transforms and gives a sweetness and depth of flavor to saucy dishes.
How to Use Fenugreek
Fenugreek is used as both an herb and spice in Indian, North African, and Middle Eastern cuisine. Fresh and dried fenugreek leaves can be used to finish dishes like sauces, curries, vegetable dishes, and soups. Fenugreek seeds can be used whole or ground and used in spice blends such as garam masala, panch phoran (Indian five-spice), or dry rubs for meat. When using fenugreek seeds, pan roast them over medium heat to reduce their bitter taste and try combining them with other strong spices such as coriander, cumin, and paprika. A squeeze of lemon juice at the end of cooking can also help to balance out any bitterness.
How to Prepare Whole Fenugreek
You’ll get more flavour out of fenugreek seeds by grinding or dry frying them. To dry fry, heat up a pan, tip in the seeds and, over a medium heat, brown for a couple of minutes, tossing them around the pan frequently. The seeds are hard to grind by hand. We recommend using a spice grinder.
Product Details and Recipe Ideas:
- Net weight: 16 oz. (453g)
- Garam Masala
- Niter Kibbeh
- Aloo Methi (Indian Curry)
- Methi Dal (Fenugreek Dal Stew)
- Berbere (Ethiopian Spice Rub)
Laura Mulholland (verified owner) –