Whole Fenugreek Seeds are very powerful in flavor, ranging from bitter to sharp, similar to sweet celery. They are excellent for balancing sweet or rich flavor profiles.
Ready to use. Add to taste.
Storage & handling
Store in a dry, cool place.
Fenugreek (Trigonella foenum-graecum) is primarily cultivated in Asia, and used in the cuisines of the Middle East and Eastern Mediterranean. The spice is also an invaluable ingredient in Indian cuisine, used in many spice blends, as well as in vegetable dishes and pickles.
With a flavor and aroma often described as a cross between celery and maple, this unique spice is potent and should be used in small amounts. It is often roasted to reduce its bitter undertones.
Not just a culinary flavoring element, Fenugreek has found its way into broad medicinal use as well. Fenugreek seeds have been used for centuries, dating back to the Egyptians and Romans who used them for fevers, respiratory and intestinal complaints, as well as wound healing and abscesses. In India, women have long used Fenugreek to stimulate milk production, and the spice is also regarded as a treatment for arthritis.
Several studies have demonstrated the ameliorative effect of Fenugreek seeds on metabolic symptoms associated with diabetes. The seed is already widely used for this purpose in Ethiopia.
Fenugreek also appears to have a boosting effect on the male libido, as evidenced in clinical tests.
This sweet-and-sour pickle recipe is one of many in which fenugreek seeds are toasted and crushed to develop strong flavor and sharp aroma. Lemon juice adds a tart, sour note while Medjool dates add sweetness.