Description
Botanical name: Trigonella foenum-graecum
Spicy Pantry Fenugreek Seeds bring maple-like sweetness, nutty depth, and bitter balance to curries, breads, and spice blends. Whole seeds offer fresher flavor when soaked, toasted, or sprouted.
Unlock maple-sweet complexity in dals, parathas, and masalas with Spicy Pantry fenugreek seeds – toast whole or sprout for maximum flavor.
About the product:
Spicy Pantry Whole Fenugreek Seeds deliver a unique trifecta of sweet maple aroma, bitter earthiness, and warm nuttiness that defines authentic Indian cooking. Soak overnight for softer texture, toast to intensify aroma, or sprout for fresh greens in salads and breads.
Essential for methi masala, paratha dough, and curry bases, they add visual appeal and slow-release flavor to long-simmered dishes.
Key benefits:
- Maple complexity: Sweet-bitter profile creates depth that single spices can't match.
- Triple use versatility: Toast whole, soak for softer texture, or sprout for greens.
- Curry essential: Foundational flavor in restaurant-style butter chicken, paneer, and dal makhani.
- Long-lasting potency: Whole seeds maintain flavor better than ground fenugreek powder.
Suggested uses:
- Soak overnight and add to paratha or thepla dough for authentic methi paratha flavor.
- Toast lightly with coriander and cumin for restaurant-style masala bases.
- Sprout 2-3 days and mix into salads, sandwiches, or as methi greens substitute.
- Simmer whole in coconut milk curries, lentil stews, or potato dishes for background sweetness.
Product details:
-
Brand: Spicy Pantry.
- Form: Whole fenugreek seeds (Trigonella foenum-graecum).
- Texture: Small, golden-brown rectangular seeds.
- Suggested storage: Store in a cool, dry place away from light; reseal tightly after use.
FAQ:
Q1. What do fenugreek seeds taste like?
Fenugreek seeds have a strong, bittersweet flavor often described as similar to maple syrup when lightly roasted.
Q2. How are fenugreek seeds used in spice blends?
They are common in curry powders, sambhar powder, pickling mixes, and spice blends for dals and vegetable curries.
Q3. How can bitterness in fenugreek seeds be reduced?
Soaking, sprouting, or dry‑roasting the seeds before use helps mellow their bitterness and brings out their nutty notes.
