Native to the Mediterranean and South Asia, fenugreek has been used in cooking for centuries. Fenugreek seeds are warm and slightly sweet with notes of nuttiness and maple and are bitter when eaten raw, but add amazing flavor and depth to dishes when cooked.
You’ll frequently find fenugreek seed used in curries, sauces, chutneys, soups, breads and more in Indian, Middle Eastern, and North African cuisines.
We recommend pan-roasting the whole seeds before using them to bring out their nuttiness and reduce bitterness. The whole seeds are great for adding a nice crunch to salads, yogurt, and finished dishes. Try adding whole fenugreek seeds to your favorite pickling spices for added flavor and shelf-life.