Fenugreek
Move over turmeric! Fenugreek (Trigonella foenum-graecum) is likely to be the trendiest flavour on everyone’s taste buds this year. Fenugreek has been used in alternative medicine for thousands of years and recently it has become a common household spice and thickening agent. With a sweet, slightly salty and nutty flavour, it provides a taste reminiscent of burnt sugar, which complements some spice dishes and hot pots beautifully. Only a small quantity is usually required, otherwise the taste may become overpowering.
Fenugreek is an incredibly versatile plant, which can be used in a variety of dishes including soups, biryanis, brines, chutneys, bread, curries and even cooked vegetables. It is a key ingredient in classic spice blends like Indian garam masala, panch phoran and other Asian curry powders. It’s also the perfect pair to other strong spices like cumin and paprika. Fenugreek is not a stranger to desserts either so if you have a sweet tooth, you may recognise the flavour in halva, a Middle Eastern delicacy. If you’re a tea lover, try steeping the seeds in hot water or add the seeds as an additional flavour to your regular herbal blend. In India, roasted ground fenugreek seeds are commonly used as a coffee substitute.
Like most spices, fenugreek has a much more pleasant taste when it is cooked. The seeds of the plant are most commonly used in cooking and are used both whole and ground; however, the leaves can also be used. Just be careful not to overcook the seeds as they can become very bitter, so they are best gently roasted over low heat.
This story is from the Issue #31, 2020 edition of Eat Well.
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This story is from the Issue #31, 2020 edition of Eat Well.
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Our Chefs
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