Taste: More subtle than the leaves, but still nutty and slightly sweet when toasted.
Look: Amber colored, triangular seeds.
Smell: Pungent aroma, similar to celery seeds.
Use in pickles, curries, dals, poultry, vegetable dishes, and chutneys. Sprout the seeds and add to salads like a mustard green.
Pairs well with cumin, mace, orange peel, and star anise.
- Toast the seeds before crushing or grinding (1-2 minutes). This mellows the bitterness and makes it easier to grind.
- If they are over toasted, the flavor will be unpalatably bitter.
- Seeds are too hard for a mortar and pestle, use a spice grinder instead.
- Good for circulation and blood pressure
- Aids in digestion
- Increases flow of breast milk in nursing mothers (should not be taken medicinally by pregnant women because fenugreek contains an active compound found in oral contraceptives)
- Controls blood sugar
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.