Sweet and nutty flavour with a slightly bitter background, these ground seeds add a delicious, warm ‘burnt sugar’ note to spice blends and hotpots.

Use in curries, soups, marinades, dry rub mixes and relishes. Mix with black pepper and cumin to create a crust for cured meats, such as pastrami. Combine with maize flour in unleavened bread.

How To Use:

Ground fenugreek is from the seeds of the plant, not the leaves, and can be more convenient to use since the seeds are so hard. Use in vegetable curries along with other spices where it really enhances the flavours of the other ingredients.

Whilst it’s not what brings the heat, ground fenugreek seed is used with other spices in authentic Vindaloo curry.

Add ground fenugreek to the oil early when sautéing greens such as spinach, cabbage or courgettes and when cooking root vegetable, lentil or bean dishes.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.