Choose 1 or 6 jars, 6 oz. each
Fenugreek seeds (aka foenugreek, methi) have a bitter flavor and a sweet aroma that some describe as maple-esque (in fact their extract is used in artificial maple flavorings). They are probably most often used in curry powders and pastes as well as traditional spice blends from Ethiopia and eastern India.
Originally from southwest Asia and the Mediterranean, the fenugreek plant has been cultivated and used since ancient times by a variety of cultures as a spice, an herb and as livestock feed.
Many cultures in India, China and the Middle East believe fenugreek seeds and/or fenugreek leaves to have varying medicinal properties and use them in traditional medicine practices.
Store fenugreek seeds in an air-tight container in a cool, dry place.
RECIPES & TIPS
Use fenugreek seeds (whole or ground, depending on the application) in pickles, curry powders & pastes, and savory baked goods. They can be used to season root vegetables (especially potatoes), cauliflower, lentils, seafood (especially shrimp), chicken, beef, or lamb.
Fenugreek seeds are quite hard and best ground in a coffee or pepper grinder or crushed with a mortar and pestle (how to grind spices). If you don’t have access to any of the equipment mentioned above or are still having difficulty, try soaking them in water until they soften enough to mash. Once ground, fenugreek loses its potency quickly, so try to grind it close to use for the best flavor.
Fenugreek seeds can be combined with cumin, fennel (or radhuni), nigella and mustard seed to make traditional Bengali/East Indian panch phoron seasoning.
Ground fenugreek can also be added to mayonnaise to make it more interesting – introducing a mustard-esque flavor without as much spiciness.