Fenugreek Seeds

A small, angular spice with an intensely bitter, slightly nutty flavor that mellows into a warm, maple-like sweetness when cooked properly. Fenugreek seeds are widely used in Indian, Middle Eastern, and Ethiopian cuisines, adding depth to pickles, curries, and spice blends.

Flavours: Bitter, nutty, slightly sweet with maple-like undertones, warm and earthy

How to Use: Add a small quantity of whole seeds to hot oil at the start of cooking and toast briefly until fragrant, being careful not to burn them as they turn bitter easily. Commonly used in pickles, curry powders, dals, and spice blends like panch phoron; can also be soaked or sprouted to mellow their bitterness.