The major use of fenugreek is in curry powders, essential in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch Puran, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheap bought powders it often overpowers. When fish is curried, particularly strong-tasting fish such as tuna and mackerel, fenugreek is frequently included in the spice mixture. Many chutneys and pickles incorporate it and it gives a tangy aroma to vegetables. The leaves, both fresh and dried, are used in meat curries, dhal and vegetable dishes and chutneys.
Ingredients – Fenugreek Seeds.
Storage: Once opened remove to an airtight container. Store in a cool dry place.
Suitable for Vegetarians.
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