Cookbook:Fenugreek

| Herbs and Spices

Fenugreek, or Trigonella foenum-graecum, is a plant used as herb and spice.

Characteristics
The seeds of the plant are light brown and resemble small bits of gravel. Their characteristic flavor and aroma comes from sotolon, which is reminiscent of caramelized sugar and imitation maple flavor. They also have secondary notes that some describe as musty or mushroom-like. The leaves are much milder in flavor than the seeds.

Selection and storage
Fresh fenugreek leaves are perishable and should be stored in the fridge for a few days like other leafy greens. Dried fenugreek leaves keep well at room temperature. Fenugreek seeds keep for a very long time (months to years) at room temperature if kept in an airtight container away from light, heat, and moisture. Ground fenugreek seed has a shorter shelf life than whole—storage in the fridge can help.

Use
Fenugreek is common in South Asian and Persian cuisines. The leaves can be sautéed, stewed, incorporated into breads, and more. The seeds—especially roasted—are used as a spice, where they are incorporated into spice blends, chutneys, and curries.

Since they are so hard, the seeds must be ground in a specialized mortar or spice grinder.