The petite fenugreek plant produces small, golden, irregularly shaped seeds that have a sharp, spicy aroma and bittersweet flavour. Once roasted, the seeds taste a little like Cumin: mildly nutty with a burnt caramelised element. Fenugreek seeds are used whole or ground but must be used sparingly to avoid the dish becoming too bitter. 

• + Ingredients

  Fenugreek

• + How to use

  It is a staple in vindaloo curries, as well as mayonnaise, and add flavouring to artificial maple syrup.

• + Country of Origin
  Product of India
• + Storage Instructions
  Store in a cool dry area away from direct sunlight