Fenugreek seed has a tangy, maple syrup flavour reminiscent of burnt sugar. Use ground or dry roast them in a pan then add to curries, pickles and sauces. Fenugreek seed tea is thought to aid digestion and have some health benefits.

Fenugreek sprouts are deliciously crunchy with a subtle, sweet curry flavour. Sprout them in a jar, they only take a few days.

How To Use

Raw fenugreek seed can be rock hard and a little bitter. Soften both flavour & texture by soaking overnight then dry roast to use in pickling brines, sauces, marinades and slow cooked dishes.

Seeds are often added at the beginning of cooking to give depth to fairly mild flavours such as lentils, courgettes and potatoes, as well as sautéed greens. They are commonly used in curries.

Try Methi Dana Sabzi, a Rajasthani dish where soaked fenugreek seeds are cooked with dates, raisins, nuts & spices.

Sprouting Fenugreek

Fenugreek can be sprouted in a glass jar and is ready to eat in just 2 to 4 days.  Have crunchy, nutritious sprouts for salads, sandwiches and stir fries at a fraction of the price of buying them.

Visit 7 Steps to Growing Sprouts to find out how.

Storage

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

Images for illustrative purposes only.