Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Fenugreek.

Fenugreek (Trigonella foenum-graecum) is primarily cultivated in Asia, and used in the cuisines of the Middle East and Eastern Mediterranean. The spice is also an invaluable ingredient in Indian cuisine, used in many spice blends, as well as in vegetable dishes and pickles.

With a flavor and aroma often described as a cross between celery and maple, this unique spice is potent and should be used in small amounts. It is often roasted to reduce its bitter undertones.

Not just a culinary flavoring element, Fenugreek has found its way into broad medicinal use as well. Fenugreek seeds have been used for centuries, dating back to the Egyptians and Romans who used them for fevers, respiratory and intestinal complaints, as well as wound healing and abscesses. In India, women have long used Fenugreek to stimulate milk production, and the spice is also regarded as a treatment for arthritis.

Several studies have demonstrated the ameliorative effect of Fenugreek seeds on metabolic symptoms associated with diabetes. The seed is already widely used for this purpose in Ethiopia.