ORGANIC FENUGREEK SEEDS
Fenugreek, or methi seeds have a mild butterscotch smell which is released when the seeds are crushed. When tasted raw, the flavour is like mildly curried maple syrup; sweet and nutty but slightly bitter. Dry roasting the seeds intensifies the aroma and the flavours, and despite their bitterness, cooking with fenugreek seeds adds a distinctive and exotic flavour to soups, curries and stews. Sprouted seeds are a great addition to salads and stir fries.
COOKING WITH FENUGREEK SEEDS
Dry roasted seeds can be used in salads and stir-fry meals, but don’t overdo it. Most recipes only require a quarter of a teaspoon. These irregular-shaped seeds also have a thickening effect on sauces, are used in the manufacture of imitation maple syrup and are popular as a coffee substitute in the Middle East. A popular spice blend thought to originate in Bengal is ‘pancha phoran’, made up of whole seeds of mustard, nigella, cumin, fenugreek and fennel.
Fenugreek Sprouts is a quick easy and healthy way to get the benefits of fenugreek.
Fenugreek seeds are widely used in traditional Indian Ayurvedic medicine and modern herbal medicine for a wide range of health problems including digestive conditions, for diabetes and obesity, heart health, reducing cholesterol and for kidney ailments. Fenugreek tea is known for relieving painful menstruation and increasing the milk supply in breast-feeding mums!