Ziółko Fenugreek, Seeds - 200 g

Fenugreek seeds are whole fenugreek seeds (Trigonella foenum-graecum) from Egypt, sold unground. They are used as a seasoning for veal, lamb, poultry and fish and for making herbal infusions. Roasting brings out their nutty flavour notes.

About the product

Ziółko Fenugreek Seeds are whole, hard, oily seeds of common fenugreek (Trigonella foenum-graecum) – a legume native to the Mediterranean region. Origin: Egypt.

The seeds have a bitter, spicy aroma, which some compare to Greek hay or burnt sugar. Roasting in a dry frying pan for 30–60 seconds brings out nutty flavour notes and reduces the bitterness – this is a key technique in Indian, Yemeni and Ethiopian cuisine. The 200g pack of whole seeds allows you to grind them fresh in a spice mill just before use (for the best aroma).

• 100% whole fenugreek seeds – Egyptian origin
• Bitter-spicy aroma – roasting brings out nutty notes
• 200g pack of whole seeds – grind just before use for the best aroma
• Versatility – culinary spice (meats, curries) and herbal infusion
• Free from GMOs, preservatives, flavourings and colourings

Uses

A culinary spice for meat dishes (veal, lamb, poultry, fish), curry mixes, Indian cuisine (panch poron, dahl, sambar), Ethiopian cuisine (berbere) and Yemeni cuisine (salatah). An ingredient in homemade Indian-style bread. It also works well as a base for herbal infusions in Oriental cuisine.

Method of use

Roasting: heat a dry frying pan, add the seeds, roast for 30–60 seconds, stirring until the aroma becomes nutty. Grinding: in a spice grinder or mortar – freshly ground fenugreek has the most intense aroma. Infusion: pour a glass of boiling water over 1 teaspoon of seeds, cover and steep for 10 minutes, then strain. Typical culinary serving: 1/2 teaspoon per 4 servings of a dish. It pairs well with cumin, coriander, turmeric, ginger and garlic.

Storage

Store in an airtight container in a dry, dark place; protect from light, moisture and foreign odours.

Ingredients

Fenugreek seeds 100%.