Fenugreek seeds are rich in protein and are used as whole or ground in a variety of ethnic cuisines. The aroma of the seeds possesses the unmistakable scent of several of the powerful curry powders. Fenugreek also gives that extra zing to Thai and Indian curry blends as well as to other spice mixtures, chutneys and Middle Eastern halva.
Indigenous to the Mediterranean, Southern Europe and Western Asia, today fenugreek is grown in Africa, France, India, the Mediterranean and South America. The primary suppliers of fenugreek into the United States are Morocco and India. In Egypt and several African countries, fenugreek seeds are roasted to produce a hot, coffee-like beverage. Egyptians make bread by grinding the seeds and then mixing them with wheat flour.
Fenugreek is a key ingredient in panch phoron or Chinese Five Spice and is used in Indian chutney and in the spice blend sambhar powder. Dry roasting these seeds brings out an aromatic maple flavor which has made it popular to use in baked goods and in artificial maple syrup. Works well in combination with Fennel Seed, Cardamom, Coriander, Cumin, Cinnamon, Garlic and Turmeric.
Some popular recipes and spice blends using fenugreek include – Fenugreek Rib Rub Mild or Fenugreek Rib Rub Hot, Ethiopian Chicken, Homemade Curry Powder and Garam Masala.
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