Fenugreek
Trigonella foenum-graecum · Spice
1 varietyTop 10 pairings
A legume grown for two foods: hard amber seeds used as a spice, and clover-like leaves called methi. The seed smells of maple and burnt sugar when toasted and is a backbone of Indian curry powders and dal.
Picking a good onedrag
Just cracked, loud maple and burnt sugarFaded, dusty, smells of nothing
Open jarEveryday bestThe workhorse for curry powder, sambar, panch phoron and berbere. Grind only what you need.
Crack a few and smellMaple, but you must rub harder
Whole seed, or groundGround, opened this season
Pour some out and pressRuns free, odd lumps break up
Colour in the jarWarm-toned, a shade quieter