Fenugreek Seeds

Fenugreek seeds are small, roughly angular, brownish yellow seeds, which have a pleasantly bitter flavour and strong aroma. The seeds are often toasted to enhance their pungent aroma, and then powdered alone or with other spices. In Indian cuisine, fenugreek seed is a common ingredient in curry powders and pickle powders. It is also used to temper various vegetable and dal based dishes to enhance the aroma and taste.

• Methi seeds, whole, fried or roasted and powdered, are used in the tadka for dals and subzis.
• It is used commonly in pickles across India and is part of the famous five-spice mixture used in Bengal.
• Fenugreek seeds are an essential ingredient in masala powders, especially sambhar powder.
• Add a pinch of ground fenugreek to Indian curries, chickpeas, falafel mix and potato dishes for a tempting aroma and flavour.
• Soaked and boiled seeds or sprouted ones can be added to subzis.
• Sprouted fenugreek seeds can also be added to sandwiches and salads, juiced with vegetables, or used as a garnish for soups, rice, pasta dishes and stir-fries.
• To make a tea, add a teaspoon of fenugreek seeds to a cup of boiling water. Strain and relish it with a little honey, plain or with a little milk.