Fenugreek seeds have small, roughly angular, brownish yellow seeds. The seeds have a bitter yet pleasing flavor and potent aroma and are a characteristic taste of curry powders. The pebble-like seeds are often toasted to enhance their pungent aroma and have a powerful bittersweet, somewhat acrid taste, so use them in moderation. Fenugreek seeds are most commonly used in Indian and Pakistan cookery.
- Methi seeds, whole, fried or roasted and powdered, are used as 'tarka' - Dals or garnishing.
- It is used commonly in pickles across India and is part of a five spice mixture used in Bengal.
- Add a pinch of ground fenugreek to Indian-style curries, chickpeas, falafel mix, and Indian potato dishes. Fenugreek is a commonly used flavoring agent and food product.
- Soaked seed, used as 'fenugreek berries' at 24 hours of germination, are soft and jelly-like, with a pleasantly mild flavour.
- Eat fenugreek sprouts as a snack, fresh-in-hand, added to sandwiches, salads, juiced with vegetables, mixed with potato salad and other root vegetables; use as a garnish, added to soups, rice and pasta dishes and stir-fries, just before serving.
- To make a tea, use 1 teaspoon of seeds to 1 cup boiling water. Strain and relish it with little honey plain or with little milk.
- Fenugreek seeds are tempered in hot oil or are dry roasted.
- Fenugreek is essential to sambhar powders.
- 3.5 OZ (99 Grams)
- 7 OZ (198 Grams)
- 14 OZ (397 Grams)
Country Of Origin: Product of USA
Storage Instructions: Fenugreek seeds retain their flavour for years. Being low in moisture can keep for a year or more, in an air tight container, unrefrigerated.