Description
Profile: We can think of Methi or Fenugreek seeds. The first is Istanbul's spring rainy green air. A nice breakfast in Vermont in the cold.
Details:
So how does one seed conjure up two very different images? Raw fenugreek seed smells like curry powder and celery. A strange and exciting combo for most Westerners. Toasted seeds smell and taste like maple syrup. Hence its usage in sweet breads and as a source of artificial maple flavoring.
Fenugreek is popular in Middle Eastern and Indian cuisine, but not so much in Western cuisine. They are great in pickling spice combinations as well as breads and curries. Soak the seeds until soft; crush them into a fine paste and fold it into the bean dip.
| Ingredients: | Fenugreek.. |
| Basic Prep: | Lightly roast whole, dried Fenugreek Seeds and then grind the toasted seeds to add to any recipe or dish as desired. |
| Shelf Life: | 2 Years. |
| Ways To Use: | Fenugreek Seed is a legume that can be soaked or cooked like any other. |
| Product Style: | Whole. |
| Cuisine: | American, Asian, Chinese, French, Jamaican, Mediterranean, Moroccan. |
| Country of Origin: | Indian. |
| Taste & Aroma: | Bittersweet. |
| Handling / Storage: | Store in a cool, dry place. |
| Allergen Information: | None Specified. |
| Dietary Preferences: | All Natural, Gluten-Free, Kosher Parve, Non-GMO. |
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