Known for its slightly sweet, nutty flavor with a touch of bitterness, fenugreek is a versatile spice with deep roots in Indian, Mediterranean, and Western Asian cuisines.
It’s often used in spice blends like curry powder and garam masala, and the leaves are also prized for their distinct aroma.
A Spice with History
Fenugreek seeds are native to the Mediterranean region and Western Asia.
They’ve been used for thousands of years in cooking, as well as in traditional medicine for their potential health benefits.
How to Use Fenugreek
- Curry & Stews – Fenugreek is essential in curries and stews, where it adds complexity to the flavor profile.
- Spice Blends – A key component of garam masala, curry powder, and other spice mixes.
- Vegetable Dishes – Add a sprinkle of fenugreek to roasted vegetables, especially potatoes or cauliflower.
- Bread & Flatbreads – Fenugreek is sometimes used in the making of naan or paratha for added flavor.
Quick & Easy Recipe: Fenugreek-Spiced Lentils
Ingredients:
- 1 cup dried lentils (red or green)
- 1 tbsp olive oil
- 1 tsp R.L. Schreiber Fenugreek Seeds
- 1 tsp R.L. Schreiber Cumin Seeds
- 1 tsp R.L. Schreiber Ground Turmeric
- 1 onion, chopped
- 2 tsp R.L. Schreiber Chopped Garlic
- 2 cups Water
- R.L. Schreiber Vegetable Stock
- R.L. Schreiber Flaked Kosher Salt, to taste
Instructions:
1️-Toast fenugreek and cumin seeds lightly in a dry pan until fragrant, then grind them.
2️-In a saucepan, heat olive oil and sauté the onion and garlic until soft.
3️-Add the ground fenugreek, cumin, and turmeric, and cook for 1-2 minutes.
4️-Add water and stir in the lentils and vegetable stock.
5-Bring to a boil, then simmer for 20-25 minutes until lentils are tender.
6-Season with salt to taste and serve warm!