Fenugreek Seeds

From the pods borne by a small perennial member of the pea family native to the eastern Mediterranean and in use since early Egyptian times, fenugreek seeds are small, smooth, hard and brownish yellow. The seeds have a pronounced aroma not dissimilar to curry or celery, and a lingering bitter and astringent flavour that mellows with dry-roasting. Used in many spice preparations — such as Indian masala pastes, sambars and condiments, and African Berbere — the seeds are often softened in vinegar before being added to other spices to make masala or curry. They are also used extensively in pickling solutions. The leaves of the plant are used as a vegetable in Indian cooking. Fenugreek seeds are eaten to relieve flatulence, diarrhoea, diabetes and high blood pressure; they are also reputed to promote lactation. Available: widely.