Fenugreek seeds ground

also: Methi Seeds, Hilbeh

Description:
Fenugreek seeds initially have a bitter taste reminiscent of lovage and celery. They are very popular in India and are used in the preparation of numerous curries, chutneys and dals. In Ethiopia and Egypt, on the other hand, the crushed seeds are often mixed into bread dough. Unroasted fenugreek seeds determine the flavor of many curry mixtures.  In eastern Turkey and Armenia, fenugreek is used to prepare pastirma, a dried meat specialty that is also known beyond the region. The Yemeni seasoning paste Hilbeh also consists mainly of the crushed and soaked seeds.

Fenugreek seeds go well with curries, flatbreads, vegetable stews, lentil dishes and fish. It is an ingredient in numerous curry blends, the "Indian five spice" Panch Phoron, and the Ethiopian spice blend Berbere.

Usage:
Because of the bitter notes, dose the powder carefully at first.

Known dishes:
Curry, Pastirma, Hilbeh

Aroma/Taste:
nutty, indeterminately spicy

Harmonizes with:
Fennel seed, coriander, cumin, lime, cloves, pepper, black cumin, cinnamon.

Origin:
India