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