Long used in alternative medicines, this herb is common of Indian cuisine.
Fenugreek has a rather interesting taste - it simultaneously contains sweetness and bitterness, as well as mushroom and nutty notes. It is always included in such popular seasonings as chutney, curry and hop-suneli, sometimes making up to 20% of the spicy mixture.
The composition of fenugreek is rich in antioxidant compounds and elements that provide anti-inflammatory effects. It contains: iron, phosphorus, sodium, copper, zinc, selenium, magnesium, potassium. In addition, it contains an alkaloid that can inhibit the degeneration of nerve cells - trigonelline. A number of its most important components are supplemented by phytoestrogens, which are absolutely indispensable in the correction of endocrine diseases in women.
COUNTRY OF ORIGIN: India
INGREDIENTS: Fenugreek seeds.
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight.
HOW TO ENJOY
Used by itself or in spices mixture, it will also add some thickness to your dish. Fenugreek seeds, are also used as a thickener in gravies, sauces and soups as they contain starch.
Fenugreek is used in small amounts because it can easily overpower any other spice in the mixture. This effect can often be felt in cheap curry powders that have an almost full fenugreek flavor. Do not try to grind fenugreek seeds by hand. This is clearly not a spice that can be ground with a mortar and pestle. The small yellow seeds are similar to dried corn kernels in that they have a similar rectangular shape and are very hard. It is best to use a spice grinder to grind toasted seeds.
It is recommended to add fenugreek seeds to the dish 5-10 minutes before the end of cooking.
Fenugreek is used in baking bread and making confectionery. Roasted seeds are added to the dough, bread is formed and baked in a variety of ways. Baking in this version acquires an outstanding taste.