The Bockshorn Clover is a small, one year old plant of the plant family Fabacea with a growth height of 30-60 cm. The plant has green leaves and white-yellow flowers which bear yellow-brown fruits in the form of pea pods. The spice Fenugreek are the gold-yellow seeds of the pods. Each pod contains about 10-20 Fenugreek seeds.
The Latin name of the Fenugreek seeds, Trigonella Foenum-graecum, means triangular Greek hay, which suggests that the leaves were used as forage plants. Also, today the Bockshorn leaves are eaten in India. They are eaten with spinach as well as lettuce. Among vegetarians, the Bockshorn Clover leaves are very popular, as they are used as a supplier of proteins, minerals, and vitamins.
Germinated Fenugreek seeds are very tasty and delicate; serve these sprouts with tomatoes, black olives, and a light vinaigrette. Great!
The Fenugreek seeds have a bitter taste and are usually roasted in a pan at low heat before use with or without oil. Then, they have a nutty, caramel taste, which distinguishes every good curry. Fenugreek is usually used in seasoning mixes. 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.
Fenugreek seeds belongs to the Panch Phorn Bengian spice mix, Indian curry powder or Masala, as well as the Moroccan Raz el Hanout. In India, fenugreek powder is commonly mixed into flour in order to bake bread like Dosai bread. It is also used to spice Chutneys. It pairs well with lentils and fish, mainly in fish curry. It refines vegetables, lamb, rice, potatoes, and tomatoes.
Try it yourself and mix your own spice mixture with fenugreek. This 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.