Origin: Tuléar (Madagascar)
Botanical classification: Family Fabaceae
Also called Trigonella or Sénégrain , fenugreek comes from the pods of the plant's fruit.
Fenugreek is one of the oldest plants used in medicine and cooking. In Pharaonic Egypt, it was used to purify the air in homes and places of worship, as well as to embalm the dead.
Aromatic profile:
Fenugreek develops warm, deep, slightly bitter notes reminiscent of walnut, dry hay, and caramel. It has a long finish and becomes rounder with cooking.
Food pairings:
Fenugreek is an ingredient in many spice blends. Widely used in India, it is notably present in the preparation of curry and is found in the vast majority of cooked dishes (curries, chutneys, dhals, etc.).
Because the seeds are particularly hard, it's advisable to grind them or soak them in water for several hours. I always recommend dry-roasting them in a pan before use to release all their flavor. Since their taste is quite strong, allow one teaspoon for 2 to 3 people.
Fenugreek pairs perfectly with stir-fried vegetables or stews. It goes particularly well with lentils.
Regarding health:
Traditionally used to aid digestion, fenugreek is known for its stimulating and comforting properties.
