Fenugreek Seeds, Whole
Methi or Fenugreek seeds bring two images to mind. The first is the fresh green air after a heavy spring rain in Istanbul. The second is a warm breakfast in Vermont in winter.
So how is it that one seed brings up two completely different images to mind? Well, 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 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. To add a bit of zing to a tired bean dip, soak the seeds until soft; they’ll grind up well into a fine paste that should then be folded into the dip.
|Basic Preparation||Lightly roast whole, dried Fenugreek Seeds and then grind the toasted seeds to add to any recipe or dish as desired.|
|Recommended Applications||Commonly used in Indian condiments or pickles, the Fenugreek Seed can be soaked or cooked like any other legume.|
|Taste & Aroma||Bitter or Astringent, Pungent|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||4 Years|
|Country of Origin||India|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|