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Fenugreek

One of the ingredients curry and raz el hanout, it's best roasted before grinding as this will make its flavour more subtle. Sprinkle it over sautéed poultry and vegetables, lentils and stews, or use it in infusions like the Egyptians.

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Description

Details

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.

Additional

Additional Information

Country Ethiopia
Ingredient Fenugreek
Storage conditions Keep at room temperature in a dry place
Allergen Allergen free
Use By date 5 years
Botanical genus and species Trigonella foenum-graecum
Other names Griechisches Heu, Fenugreek, Rehkorn, Kuhhorn, Ziegenhorn
Culture mod Cultivated
Color Green
Intensity scale Sweet and Supple (1/7)
Aromatic footprint n/a

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