Fenugreek Seeds have a mild caramel and malty aroma. They have a slightly bitter flavour when cooked. Their subtle taste finds them used extensively in Indian curries but also in savoury sauces and vegetable dishes throughout India. In addition to curries, fenugreek enhances meats, poultry and vegetables. It is used in the spice blend Panch Phora and is frequently used in pickles and chutneys. Used and cultivated throughout the Mediterranean, India and Northern Africa. The seeds can be sprouted and used in salads.
Uses and Ideas! ©
- To make the Indian Spice mix Panch Phora - combine 4 tbsp brown mustard seeds, 3 tbsp nigella seeds, 3 tbsp cumin seeds, 2 tbsp fenugreek seeds and 2 tbsp fennel seeds.
- Make spiced potatoes by frying "tempering" the spices in a little olive oil for 1 minute. Strain the oil and reserve the spices. Use the oil to sauté or oven bake diced potatoes, Add the fried spices towards the end of the cooking and toss through fresh chopped coriander - add sea salt and serve. Try the above idea with eggplant or diced fennel bulbs.