Trigonella foenum graecum

Fenugreek's leaves are used fresh and dried, and the dried seeds are used ground or whole. Fenugreek has a spicy-bitter taste and a slightly floury smell. The scent is somewhat similar to freshly ground hay. Fenugreek is found mainly in Indian, Egyptian and Ethiopian cuisine. It seasons Indian curry and chutney as well as Egyptian-Ethiopian fish, meat and vegetable dishes.

Fenugreek has its origins in Mesopotamia and has been cultivated since ancient times in the Mediterranean. The main cultivation areas today are still the Mediterranean and Central Asia.

see Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH

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