Fenugreek Seeds Cooking Notes:

Cuisine: Indian, Middle Eastern, Mediterranean, American

Food Pairings: Seasoning, rubs, stews, meat, curries, vegetable dishes

Serving size: 0.5 grams (if powdering) to 2 grams (if using whole)

Flavour: Nutty, Celery, Maple Syrup

Usage: Fry seeds directly in hot oil to release their flavours, use as a base for dals, curries. Or grind, and use fenugreek flour for cooking.

Recipes: Rasam (Spiced Indian Soup)

Fenugreek Seeds Technical Notes:

Origin: Central India

Quality: Grade A, Selected

Also known as: Trigonella foenum-graecum, حلبه, حلبة, HULBA, HILBEH, FENUGREC, SÉNEGRÉ, TRIGONELLE, METHI, METI, METHI KE DANE, MENTHIYAM, VENTIYAM, METHYA DANE, METHI DANA, मेथी, 葫蘆巴籽

Industry Knowledge: Fenugreek is a historically significant spice, lending its flavor to dishes from Egypt to India and across the Middle East. Though best known in the United States for the flavor it imparts on traditional curry seasoning, fenugreek as a spice is much further reaching. The seeds are ground into powder and used to make flour, thicken stews, and add flavor to a wide variety of meat dishes. The powder has a sweet, nutty aroma, reminiscent of maple syrup, though the flavor itself is decidedly bitter. The seeds can be roasted as needed in order to cut the bitterness and bring some of the natural sugars to the surface.
Fenugreek Seeds are cultivated in India, Africa, Egypt, Morocco, and occasionally in England. In India it is grown extensively in Rajasthan, Gujarat, Madhya Pradesh, Uttar Pradesh, Maharashtra and Punjab. It is a cold season crop and is fairly tolerant to frost and very low temperature. It is best suited to tracts of moderate to low rainfall and is sown in all types of soil but perform better in loam and clayey loam with proper drainage. It can also be grown on black cotton soils.