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Fenugreek Seed (Whole)

Fenugreek is a popular spice in Asia & Middle Eastern countries in curries, chutneys, pickles, relishes, & many vegetarian dishes. In India, the seeds are dry roasted or fried in hot oil, then added to curries, stews (‘sambars’) & flat breads. Fenugreek, or methi, seeds are also added to vegetarian dishes to aid digestion.

In the Middle East, seeds are soaked overnight in cold water, then combined with other spices into a paste called ‘hilbeh’, eaten as a condiment & meat marinade.
Many Middle Eastern recipes containing beef or lamb often feature its complex flavor of maple with a kick.

This is a raw, living food. Sprout it! Soak seeds in water overnight, then drain & place in a jar covered with a wet paper towel. Rinse daily, & wait until tiny green shoots appear. Fenugreek sprouts have a peppery, mildly spicy taste. Also try fenugreek seeds lightly toasted in a dry pan.

Fenugreek pairs well with other spices like Black Pepper, Chile, Clove, Coriander, Cumin, Curry, Garlic, Ginger, Mustard Seed, Star Anise, Tamarind, & Turmeric.

More fenugreek, please? Add a sprinkle of ground seeds to breading for fried foods. Sprinkle a few crushed seeds in casseroles. Add a pinch of ground fenugreek to cookie dough. Mix roasted ground seeds & dried ground chiles & other spices for a dipping sauce. Roast & chop for a crunchy salad topper.