Fenugreek Seed, whole
Whole fenugreek seeds have a strong, pleasantly bitter flavor that becomes warmer and more rounded with brief toasting. Their aroma can suggest maple and toasted nuts.
Use the seeds sparingly in lentils, curries and other slowly cooked dishes, or grind them after toasting for a spice blend. They are familiar in Middle Eastern and South Asian cooking.
Origin: India
Recipe to try
Zucchini & Pea Butter Bean Gratin with Fenugreek Seed, whole
Serves: 4
Ingredients
- ½ teaspoon Fenugreek Seed, whole
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 2 cups zucchini, cut into ½-inch pieces
- 2 cups thawed peas
- 1 tablespoon neutral cooking oil
- 2 cans (15 oz each) butter beans, drained and rinsed
- ½ cup vegetable broth
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
Method
- Lightly crush the seeds in a mortar before measuring.
- Mix the featured seasoning with the olive oil and lemon juice.
- Heat the oven to 375°F.
- Heat the neutral oil in a large skillet over medium heat. Add zucchini, cut into ½-inch pieces and thawed peas. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Combine the beans, vegetables, broth and seasoning mixture in a baking dish. Mix breadcrumbs with Parmesan and scatter over the top. Bake for 20–25 minutes, until golden and bubbling.
Ingredient research and safety
For independent background on ingredients or tea types, see NIH fact sheets on Fenugreek. Research on individual ingredients, supplements or extracts does not establish an effect for this prepared product.
Product and wellness information
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