Usually sauteed in hot oil before adding vegetables to your dish. Used in pickles and chutneys and an important ingredient in Vindaloo. Germinates easily as a cast. Excellent in salads.
Natco fenugreek seeds, also called Methi seeds
Usually sauté in hot oil before adding it to your vegetable bowl. Used in pickles and chutneys and an important ingredient in Vindaloo. Germinates easily like watercress. Excellent in salads. Methi or buckhorn beach is native to an area stretching from Iran to northern India, but is now cultivated far and wide elsewhere, including China, North and East Africa, Ukraine and Greece. Its taste is a bit bitter and peculiar, not unlike celery. The Egyptians use fenugreek seeds for medicinal purposes or roasted the seeds for use as coffee. They also ate sprouted seeds and fresh leaves. People in India use the leaves as a vegetable and the seed as a spice in curry. Derivatives are used as aromas for imitation maple syrup, vanilla compositions, rum and butterscotch.
Culinary use: The main use of fenugreek extract is in curry powder, which is important in many blends, especially vindaloo and the hot curries in Sri Lanka. It is an ingredient in Panch Puran, the Indian blend of five spices. In homemade powders, the amount used can be controlled, but in cheap purchased powders it often prevails. When fish is stewed, especially strong-tasting fish such as tuna and mackerel, fenugreek is often included in the spice mix. Many chutneys and pickles incorporate it and it gives a tangy aroma to vegetables. The leaves, both fresh and dried, are used in meat curries, dhal and vegetable dishes and chutneys.
Ingredients – fenugreek seeds.
Storage: Once opened, remove to an airtight container. Store in a cool, dry place.
Suitable for vegetarians, gluten free