fenugreek

Fenugreek is a "bitter miracle weapon" in Ayurvedic medicine and therefore has a special meaning in Ayurvedic cuisine. 

In India, fenugreek is added to food at the end of the cooking process. It gives dishes a special, aromatic note and is considered a versatile remedy. It not only gives dishes a delicious taste, but also gives a beautiful color and an excellent fragrance. 

Fenugreek goes well with lentil dishes, curries, chutneys, vegetable stews and fish. The seeds are often used in South Tyrol as a bread and cheese spice. 

India is one of the main growing areas of fenugreek. It grows as an annual herb and produces long, narrow, horn-shaped legumes that give fenugreek its name.

Good to know: 

Fenugreek was already known as a medicinal herb by the ancient Egyptians. So it is still a small miracle cure for diabetes and is often used in herbal medicine as an accompanying medication for diabetes. 

Fenugreek contains the amino acid histidine, which is said to counteract liver damage. During breastfeeding, it supports milk production.

Our COLORFUL SPICES TIP for fenugreek:

If you roast the fenugreek seeds in a coated pan without adding fat before using them, a slightly nutty aroma unfolds. Furthermore, this process softens the bitter taste of this spice.

Ingredients: Fenugreek dried leaves 

• May contain traces of celery and nuts or mustard
• Packaged in a resealable stand-up pouch to protect against aroma and light
• Please store in a cool, dark and dry place