Culinary use of Fenugreek seeds
Germinated Fenugreek seeds are very tasty and delicate. Serve these sprouts with tomatoes, black olives, and a light vinaigrette. The seeds have a bitter taste, and you may roast them in a pan at low heat before use with or without oil. This way, they have a nutty, caramel taste, which defines curries. You can also use them in seasonings. It is important to note that fenugreek seeds should not be chewed on, as doing so may cause harm to your teeth. Soak the seeds in water overnight before grinding them.
Trigonella Foenum in spice mixtures
Trigonella Foenum belongs to Panch Phorn Bengian spice mix, Indian curry powder, or Masala, as well as the Moroccan Raz el Hanout. In India, its powder is commonly mixed into flour to bake bread like Dosai bread. It pairs well with lentils and fish. It refines vegetables, lamb, rice, fish curries, potatoes, and tomatoes.
Please try for yourself and mix a spice mixture with fenugreek. This spice harmonizes with the following spices: cardamom, garlic, turmeric, coriander, carnations, pepper, cinnamon, Nigella, cross-cumin, and fennel.
Please store the Fenugreek spice in a dry, air-tight container at approx. 60 ° F and protect from direct sunlight.
Fenugreek seeds - Trigonella Foenum Botanical Information
It is a small, one-year-old plant of the plant family Fabaceae with a growth height of 30-60 cm. The plant has green leaves and white-yellow flowers that bear yellow-brown fruits in the form of pea pods. The spice is the gold-yellow seeds of the pods. Each pod contains about 10-20 spice seeds.
The Latin name of the Fenugreek seeds is Trigonella Foenum-graecum and means triangular Greek hay. It suggests that the leaves were used as forage plants. Nowadays, in India, they eat the Bockshorn leaves with spinach or as lettuce. Among vegetarians, the Bockshorn Clover leaves are popular, because they use them as a supplier of proteins, minerals, and vitamins.