Ever heard of chicken tikka masala? The leaves are what gives it that oh-so-special flavor. The seeds are also a great addition to many dishes.
Taste: Astringent and bitter uncooked. When cooked, lends a pungent maple syrup, burnt sugar-like flavor.
Look: Intensely green dried leaves.
Smell: Grassy, nutty aroma.
Use in chicken tikka masala, dals, pickling, curries, breads, meat stuffing.
Great with starchy vegetables, pickles and stews.
Pairs well with asafoetida, black pepper, clove, coriander, star anise, tamarind, and turmeric.
- Use judiciously, it can overtake other flavors.
- The fenugreek leaves are often cooked with starchy root vegetables and goes well in oil and butter.
- Prevents flatulence and aids in digestion.
- Prevents premature graying of hair.
Disclaimer: The sole purpose of the Health Benefits section of our spice pantry is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.