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Fenugreek Seeds

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Fenugreek seeds, or methi seeds, are often used as a flavor enhancer, especially in Indian cuisine. Though fenugreek seeds have many culinary uses, we recommend roasting dry fenugreek seeds for a sweeter, aromatic fenugreek flavor in your favorite dishes.

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Fenugreek Q & A

What are fenugreek seeds?

Fenugreek is an herb in the Fabaceae family that has been a staple in European and Indian cuisine, as well as in other parts of Asia. It is popularly used in pickles, curry powder, and spice mixtures.

How can fenugreek seeds be used?

Fenugreek seeds are most popularly used in pickles, curry powder, and spice mixtures.

Can you eat fenugreek seeds?

Yes! Eat fenugreek seeds as a sprout as is or add to a salad. You can dry the seeds, grind them into a powder, and sprinkle on meat to give it more flavor. Or you can grind it into a paste and add it to curry.

Can you eat raw fenugreek seeds?

Yes, you can eat fenugreek seeds raw, and they've got great health benefits!

Can I eat fenugreek seeds without soaking?

Consuming a few unsoaked fenugreek seeds will not do any harm. But do remember that fenugreek seeds are soaked overnight to soak up fluids and rehydrate.

What are the benefits of soaking fenugreek seeds overnight in water?

Soaking fenugreek overnight allows the seeds to soak up water and rehydrate. This softens up the seeds so it can be consumed raw.

Cranberry Fenugreek Chutney: Dry toast and grind fenugreek seeds, mix with fresh cranberries, ground ginger, sugar, vinegar, and cinnamon. Cook for about 15 min., allow to cool and serve.

Fenugreek Spinach: Cook spinach until wilted, add butter, ground fenugreek and season to taste with salt & pepper.

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