Fenugreek seeds - Trigonella Foenum

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  • Description

  • Bockshornklee (Fenugreek) has a spicy, aromatic flavor, slightly bitter, and smells like curry.
  • When roasted, it has a nutty taste.

Fenugreek (Trigonella Foenum)

  • Spicy aromatic taste
  • Slightly bitter
  • Curry-like aroma
  • Nutty flavor when roasted

Culinary Use of Fenugreek Seeds

Germinated fenugreek seeds are delicious 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 develop a nutty and caramel-like taste, which is characteristic of curries. You can also incorporate them into spice blends. It is important to note that fenugreek seeds should not be chewed on as they may harm your teeth. Soak the seeds in water overnight before grinding them.

Trigonella Foenum in Spice Mixtures

Trigonella Foenum is used in various spice blends such as Panch Phorn Bengian spice mix, Indian curry powder, Masala, and 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, and it enhances the flavor of vegetables, lamb, rice, fish curries, potatoes, and tomatoes.

Try mixing a spice blend with fenugreek and discover how it harmonizes with spices such as cardamom, garlic, turmeric, coriander, cloves, pepper, cinnamon, Nigella, and fennel.

Store fenugreek spice in a dry, airtight container at approximately 60°F and protect it from direct sunlight.

Fenugreek Seeds - Trigonella Foenum Botanical Information

Fenugreek is a small, one-year-old plant belonging to the Fabaceae family, with a height of 30-60 cm. It has green leaves and white-yellow flowers that produce yellow-brown fruits in the form of pea pods. The spice we use is the golden-yellow seeds found within these pods. Each pod contains approximately 10-20 spice seeds.

The Latin name of fenugreek seeds is Trigonella Foenum-graecum, which translates to "triangular Greek hay." This name suggests that the leaves were used as forage plants. Nowadays, in India, fenugreek leaves are consumed with spinach or as lettuce. Among vegetarians, fenugreek leaves are popular due to their protein, mineral, and vitamin content.

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