Fenugreek seeds - Methi - seeds - ground

SHORT DESCRIPTION
When you hear the name fenugreek, you immediately think of the smell of fresh bread or homemade soup.

USE
Fenugreek seeds are an important and common ingredient in curry mixes. Fenugreek seeds and leaves are widely used in oriental cuisine. The seeds can also be found in bread seasoning. They are excellent in mango chutneys and lentil dishes.

GOOD TO KNOW
Fenugreek has long been considered a medicinal remedy and, due to its intense taste, should be used sparingly.

TASTE
Raw fenugreek seeds have a rather bitter taste. It only becomes pleasant when cooked. Fenugreek has a spicy, salty aroma, which is also reflected in its flavor, though here a strong bitter note dominates. This bitter aroma is strongly reminiscent of lovage and celery.

PRODUCTION
Fenugreek is one of the oldest cultivated plants. The leaves and seeds are harvested. The leaves are dried whole. The seeds are shaken out of their pods and then laid out to dry. Did you know that? This spice originally comes from the Persian Empire. Fenugreek can be traced back to ancient Egypt, where it was used as food, often as a natural remedy, and in religious rituals. Fenugreek came to Europe through Charlemagne, who cultivated foreign plants.