The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheaply 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. The seeds are an ingredient of the Middle Eastern confection halva. Flour mixed with ground fenugreek makes a spicy bread. In India, the roasted ground seeds are infused with a coffee substitute or adulterant. A tea can be made by infusing teaspoon of seed with two cups of water for five minutes.
Dried seeds should be lightly roasted before using (don’t overdo it though, or they will become bitter). After roasting, they are easily ground. A small amount will complement many other spices, but too much can be overpowering. If the seeds are required as part of a curry paste they can be soaked overnight to swell and soften and be easily mixed with the other ingredients.
- Promotes lactation
- Use in pach phoron spice mix
- Flavour enhancer
|Min. Order Quantity||Unit of Measure||Domestic Market||Sample Available||Main Export Market(s)|
|5||Ton/Tons||All India||Yes||Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa|