Fenugreek is used in Middle Eastern, Central Asian, and Far Eastern cuisines. Fenugreek seeds are commonly used in Indian curries, flat breads, and in pickling spices and meats. These seeds are high in fiber and normally have a bitter taste which disappears when the seeds are whipped such as in the Yemeni Hulba. Whipped Hulba is an integral part of Yemeni cuisine and in some parts of the country it is consumed daily as part of the national dish, Saltah. Use caution until you become familiar with fenugreek as too much can make a dish bitter. Dry roasting these seeds will bring out an aromatic, sweet flavor.
Ingredients
Fenugreek Seeds.
Origin
Unknown
Tips for Success
Fenugreek seeds can be used whole, ground, or as a part of spice blends in various cuisines. They are known for their slightly bitter, nutty flavor and are often used to add depth and complexity to dishes.They can be incorporated into curries, stews, spice rubs, and even added to lentil and legume dishes.
FAQ
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Are these spices certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email support@spicetribe.com for any questions.
