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The petite fenugreek plant produces small, golden, irregularly shaped seeds that have a sharp, spicy aroma and bittersweet flavour. Once roasted, the seeds taste a little like Cumin: mildly nutty with a burnt caramelised element. Fenugreek seeds are used whole or ground but must be used sparingly to avoid the dish becoming too bitter.

HOW TO USE
It is a staple in vindaloo curries, as well as mayonnaise, and add flavouring to artificial maple syrup.

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