While native to southern Europe and India, fenugreek now grows wild across the Mediterranean. Fenugreek seeds are very hard and hard to grind, so you may want to buy it already ground, depending on your use. Whole fenugreek seeds should be very lightly roasted to enhance their flavor. However, over-roasting will produce a bitter, disagreeable flavor. It is an essential ingredient to most curries and is responsible for their distinctive aroma, especially in the hot curries of Sri Lanka and in the signature dish of vinaloo. It is also commonly found in pickles and chutneys and also in strong-tasting fish dishes such as tuna and mackerel. Derived from Latin for 'Greek hay', the fenugreek plant was used for animal fodder.
3.1 oz. bottle