Fenugreek has been used as a flavoring since antiquity. It is a native of the Mediterranean, but is most often found in Indian dishes, especially curries.
Fenugreek has a stong aroma, and uncooked fenugreek has a bitter taste. Dry roasting the seeds in a skillet or an oven before grinding will eliminate the bitterness and bring out a warm, maple-like flavor. |
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Add INDIA TREE Fenugreek to traditional Indian dishes; use it to perfume the oil for a vegetable stir fry; mix with chile and garlic for a spicy meat rub; add a dash to a pot of vegetable and lentil stew; crush the seeds with salt and knead the the mixture into bread dough; blend with red chiles, tamarind, and coconut for a tangy potato curry. |
