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Fenugreek seeds are a less common spice in home cooking but are a staple flavor in Indian curries and Turkish cuisine. Named after their place of origin, the Taurus mountains in Karaman, Turkey, these seeds are revered for their health benefits and lingering sweet and nutty flavor. Soak, grind, fry or even bloom them for all different ways to incorporate them into your recipes.
What's Inside
Ingredients
Whole fenugreek seeds
Glass Jar Net Weight: 2.8oz
No Additives, GMOs, Or Fillers, No Salt
Tips for Success
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.
Origin
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.
FAQ
What do fenugreek seeds taste like?
Also known as methi, fenugreek adds a tangy, nutty, bitter sweetness reminiscent of burnt sugar.
How to cook with fenugreek seeds?
This spice can be incredibly bitter when eaten raw but adds a beautifully nutty sweet flavor when cooked. It can be added to curries, Turkish recipes, and Ethiopian recipes. It can also be sprouted and used in salads.
What are the health benefits of fenugreek?
It has been used to treat hormonal imbalances, gastrointestinal distress, stimulate insulin and lower cholesterol.
