Fenugreek
Trigonella foenum graecum
Use:
Fenugreek's leaves are used fresh and dried, and the dried seeds are used ground or whole. Fenugreek has a spicy-bitter taste and a slightly floury smell. The scent is somewhat similar to freshly ground hay. Fenugreek is found mainly in Indian, Egyptian and Ethiopian cuisine. It seasons Indian curry and chutney as well as Egyptian-Ethiopian fish, meat and vegetable dishes.
Origins:
Fenugreek has its origins in Mesopotamia and has been cultivated since ancient times in the Mediterranean. The main cultivation areas today are still the Mediterranean and Central Asia.
see Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Fenugreek
-
- The curry spice
- Ideal for Indian food
- Distinctive bitter note
-
- Slightly bitter flavour
- Strengthens agni
- Suitable for vegetables
-
- Exceptional color
- Spicy aroma
- Versatile
-
Classic Ayurveda Organic Fenugreek Seeds, whole
40 g, 100 g- Slightly bitter flavour
- Strengthens agni
- Suitable for vegetables
-
- Contains a lot of iron and phosphorus
- Gorgeous curry scent
- Ideal for noodle & rice dishes
-
Cosmoveda Organic Fenugreek, ground
10 g, 25 g, 90 g, 300 g- Bitter taste
- Known worldwide
-
- Very flavorful
- Perfect for pickling
- Ideal for Asian cuisine
-
- Organic seeds
- For culinary experimentation
- Ready to use 5-7 days
-
- Reminiscent of lovage & celery
- Ideal for curry and masalas
- Nutty and bitter