Fenugreek
Strong, warm and bitter, with a distinctive sweet aroma.
AI-generated illustration.
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What is it?
Fenugreek is Trigonella foenum-graecum. Both seeds and leaves are used as seasonings. Here we begin with the seeds.
«Strong, warm and bitter, with a distinctive sweet aroma.»
Background
Seeds are the starting point here. The dried leaves are also used in cooking, but do not use the same amount out of habit.
Flavour profile
Strong, warm and bitter, with a distinctive sweet aroma. Use small amounts.
Pairs well with
Curry blends, lentils, vegetables and some sauces.
Crush or grind the seeds for even distribution. Try a small amount in a sample portion before seasoning the whole pot.
Did you know?
Kew describes both leaves and seeds being used as seasonings. Check which part the recipe calls for.
Common mistakes
Too much spice or burnt spice can make a dish bitter and difficult to balance.
Know the difference
The seeds and dried leaves, often called kasuri methi, have different roles. Follow the recipe's choice of plant part.
Good to know
For a small blend, accurate scales are more useful than trying to divide a large spoonful by eye.
Other flavours to try
Coriander seeds, cumin, turmeric and ginger.
Try it with
Try a small pinch in a portion of lentils with onion and tomato, and note the amount.
When to go easy
A very bitter stew will not necessarily improve with longer cooking. Add a little at a time until you know how the spice tastes.
Storage
Keep the spice tightly closed somewhere dark and dry, away from cooker steam. Smell it before use, and buy only what you need. Follow the advice on the packet for fresh or processed products.
Try it yourself
Divide a mild lentil base in two and compare a small pinch of fenugreek with none. A tasting idea for your kitchen, not a Sapidus test result.
1 claims linked to sources.
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