Trigonella foenum–graecum

Origin: India and Northern Africa.

Flavour: Nutty and sweet with a mild maple syrup and burnt sugar taste. Incredibly bitter flavour when eaten raw, especially the leaves combined with hints of celery.

Uses: Baked goods, Indian cuisine, dhal, stew, North African cuisine, pickling, marinades, yogurt, salad, sauce, tea.

Dishes: Aish merahrah (Egyptian fenugreek cornbread), aloo methi (stir–fry with fenugreek), fenugreek flatbread, methi dal, Khmeli–suneli (Georgian five spice blend), Georgian lamb stew, mango pickle, cauliflower pickle, methi dana achar (pickled fenugreek), hilbeh (fenugreek relish–*vegan), fenugreek fry bread, Moroccan chicken rfissa–trid with chicken and lentils, soutzoukakia and tsimeni paste, Goan pork vindaloo, messer wot (Ethiopian red lentil stew), Nedali inspired chicken takari.

Compliments: Bay leaf, cardamom, cinnamon, cumin, coriander, clove, mace, black pepper, paprika.

Substitutes for Fenugreek: Mustard seed, fennel seed, maple syrup, garam masala.

Contrast flavours of sweet and nutty notes into your savoury recipes like stews, vindaloo and pickled fruits with Fenugreek Seeds. If slightly bitter tones are needed for a recipe, add Dried Fenugreek Leaves (Halal & Kosher) and your culinary creations like curries, soups and baked goods.