Profile: Timid Tessa was a quiet cook. Her bland bean dips and white bread bore her relatives to tears. Then Tessa learned that a dash of ground fenugreek worked wonders in her kitchen. Tessa and her food are no longer afraid.
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 extract powder is popular in Middle Eastern and Indian cuisines, but not so much in the West. They are great in pickling spice combinations as well as breads and curries. Add to roasted potatoes, root vegetables, sour cream, or bean dips for instant flavor. Fenugreek leaves are also dried.
|Basic Prep:||Ready to use as is, no preparation is required.|
|Shelf Life:||2 Years.|
|Ways To Use:||Traditionally used in Indian curries, this ground fenugreek is also found in Ethiopian and South Asian breads. Ground Fenugreek is also a pickling spice.|
|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.|