Saffron Rice
Ingredients 1 cup Jasmine Rice 1 1/2 cups water 1/4 teaspoon Super Negin Saffron threads 1 tablespoon warm water 1 tablespoon ghee or butter Sacred Valley Pink Peruvian Salt to taste...
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Maple Syrup, Burnt Onion, Almonds
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.
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Glass Jar Net Weight: 2.8oz
No Additives, GMOs, Or Fillers, No Salt
Whole 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.
Also known as methi, fenugreek adds a tangy, nutty, bitter sweetness reminiscent of burnt sugar.
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.
It has been used to treat hormonal imbalances, gastrointestinal distress, stimulate insulin and lower cholesterol.
Ingredients 1 cup Jasmine Rice 1 1/2 cups water 1/4 teaspoon Super Negin Saffron threads 1 tablespoon warm water 1 tablespoon ghee or butter Sacred Valley Pink Peruvian Salt to taste...
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Love these with roasted carrots
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