Basics

Native to the Mediterranean, Fenugreek has been used for thousands of years, primarily as a medicine to help with digestion. On a drearier note the Egyptians used it for embalming. Nice eah? Today it is used in vegetarian cooking to supplement the protein in meats. I prefer a nice rack of lamb seasoned with Fenugreek and other spices.

Producers

Fenugreek is primarily grown in the Mediterranean. Other countries such as France, and North African Countries also contribute to supply

Aromatics and Flavors

Fresh Fenugreek smells like wet celery, but the aroma dissipates after sitting. Fenugreek tastes terrible, bitter and chemical, this is the trick with this spice. Use Carefully! Fenugreek is not spicy by any means but can become very bitter if not used correctly. Dry roast or toast the seeds before grinding them. The flavor will change to a mellow tinge rather than a bitter bite.

Culinary Uses

Curry Powder and Sambhar Powder are the two spice blends that contain Fenugreek. There are a few other blends that utilize Fenugreek such as Turkish Cemen, (fenugreek, garlic, and chiles) used alone it will retard the flavors of food. Be careful with this spice, start with small amounts and try mixing it with other spices that make up curry powder.