All About Fenugreek Botanical Name: Trigonella foenum-graecumPlant Family: Pea / Bean (Fabaceae)Origin: Eastern MediterraneanCultivation: India, Turkey, Baltic region, South America
AKA: Greek hayseed, Goat’s horn, Methi This is a spice that you’ve probably eaten - but didn’t know it. - Staple of Indian spice blends, like Panch phoron, curry powders - Added to meat dry rubs - It smells like a cross between maple syrup, butterscotch and browned onions. - Used as a component of artificial maple syrup. - Seed is impossibly hard, and can only be used if ground first. - Sometimes toasting before grinding releases an extra flavour boost.
Goes great in chickpea soups and stews, chutneys, grilled lamb Enhances the deep savoury notes of tomato based dishes, but you’ll want to makes sure to add an acid to cut through the sweetness that fenugreek imparts. Often paired with cumin, mace, star anise
**Some people can have an allergic reaction to Fenugreek - especially if you are allergic to legumes.