Bitter. Nutty. The spice that makes curry taste like curry.
Fenugreek seeds are one of the most important — and most underappreciated — spices in Indian cooking. Toasted, they develop a deep, nutty bitterness that anchors spice blends and gives dishes that unmistakable depth you get in a great dal or curry. They’re also the reason certain spice blends taste authentic rather than assembled.
Use in curry pastes, spice blends, dal, pickles, and Middle Eastern cooking. Toast before using to unlock full flavour.
The spice behind the spice.
