In Ethiopia, these seeds are one of the ingredients of the renowned "Doro Wat" chicken stew served with a mixture of mead, offal, hard boiled eggs and Berbere spices.
This Ethiopian fenugreek will enhance chicken massala, lentils, mashed vegetables, chicken skewers and marinated poultry.
These seeds are best roasted in a pan or soaked in water before grinding them.
Fenugreek's botanical name "Trigonella foenum-graecum" refers to the triangular shape of the seeds (“trigonella”) and to what its was initially used for ("foenum-graecum" Greek hay). The Romans imported it from Greece as animal fodder (“Greek hay”).
It probably comes from West Asia and Southern Europe. It has been grown in India and Egypt for thousands of years.
|Shelf life||5 years|