Though it is most frequently found in Indian dishes like curries, fenugreek is native to the Mediterranean. It has been used for thousands of years, and can be mixed into a variety of dishes. Uncooked fenugreek can be bitter, but once dry-roasted in a skillet or oven, the seeds take on a warm, maple-like taste. It pairs well with tangy and spicy flavors, so is best used in curries, stews, and stir frys. You can even crush it up with salt and knead it into dough for a flavorful loaf.
2.5 oz (70g)
Imported from Australia and India