Timid Tessa was rather meek in the kitchen. Her bread was white, her starches bored her family to tears, and her unenthusiastic bean dips weren’t very popular. Then Tessa discovered that adding a tiny touch of ground fenugreek did wonders for her culinary work. Now neither Tessa, nor her food, is so timid anymore.
When raw the fenugreek seed has a fresh, clean smell of curry powder and celery. An intriguing combination that’s curious to most westerners while simultaneously invigorating. When the seeds are toasted they begin to smell and taste like maple syrup. Indeed, this has led fenugreek to become used in sweet breads and as a source of artificial maple flavoring.
Fenugreek extract powder is popular in Middle Eastern and Indian kitchens but has yet to really endear itself to western populations. While classic in many breads and curries, they are also fantastic added to pickling spice blends. Add to roasted potatoes, root vegetables, or sour cream or bean dips to perk them all up in a flash. We also offer dried fenugreek leaves.
|Basic Preparation||Ready to use as is, no preparation is required.|
|Recommended Applications||Traditionally used in Indian Curries, this Ground Fenugreek can also be found blended into breads from Ethiopia or South Asia. This Ground Fenugreek can also be used as a pickling spice.|
|Taste & Aroma||Bitter or Astringent, Pungent|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||India|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|