Fenugreek Seeds, Ground

Ground Fenugreek Seeds, or methi, have a strong, tart flavour reminiscent of curry. However, when dry-roasted or fried, the taste mellows. Much like whole fenugreek seeds, the powder is used in many Indian spice blends such as sambhar, dopiaza and Sri Lankan curry powder.

Alongside Indian spice blends, it’s also used in their curries, pickles, and flatbreads like “methi paratha”. Meanwhile, in Middle Eastern cuisine, it’s used in dishes such as “halva” and the Ethiopian “berbere” spice blend, which can be used to season stews, sauces, and various other traditional dishes.

When compared with whole seeds, ground fenugreek seeds have a more concentrated flavour and are a lot easier to incorporate into dishes due to their fine texture as a powder. Ground fenugreek blends seamlessly with other spices and ingredients, evenly distributing its flavour throughout the dish.

Morocco, the UK and Egypt famously cultivate fenugreek. The seeds derive from the Fabaceae plant, which was first native to North Africa and Eastern Mediterranean regions. Unsurprisingly, it has been used by ancient civilizations for thousands of years, including the Egyptians, Greeks and Romans.

Try adding to Egyptian and Ethiopian flatbreads, or use to season rice and pulses.

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