Clearance Taurus Fenugreek Seeds

Grown in Karaman, Turkey at the foothills of the Taurus Mountains, the semi-arid climate gives our fenugreek characteristics that remind you of your favorite aunt—nutty and a little bitter, with a lingering sweetness and aroma that can only be attributed to maple syrup. It’s no wonder the ancient Romans flavored wine with the spice, according to one first-century A.D. recipe. Harvest occurs at the height of heat, between July and late September. The leafy, spriggy greens are sold at the markets to be used fresh—that is, rolled into flatbread or folded into saucy stews—while the hulled seeds are widely used to cure meats in Turkey.

Trent Blodgett's journey started from battling chronic depression to finding solace and purpose in cooking. Trained to cook at an upscale Spanish restaurant in San Francisco led to a chef position running large events and pop up dinners throughout the Bay Area. Immersed in the captivating world of flavors and scents, Trent became fascinated by the history and cultural influences of cuisine.

Driven by his newfound passion, Trent embarked on extensive travels, collecting spices that reminded him of the diverse culinary experiences he encountered. Cooking became his medicine and meditation, transforming his outlook on life. This transformative journey led Trent to establish Spice Tribe, a platform to share his spice blends, stories, and the belief that a shift in cooking perspective can profoundly impact one's existence.

Fenugreek seeds are often soaked overnight and then ground into a paste which can help thicken the liquid in a dish. You can also toast a grind this spice and bloom in oil or use as a marinade for meat. Fenugreek seeds can also sprout if you soak them for 3-6 days and change water daily.