HOW TO USE FENUGREEK
Fenugreek is one of the most versatile spices in Indian cuisine, used as it is in so many forms for differing culinary reasons. Conversely it is also one of the least understood spices in Western kitchens. Learning how to introduce fenugreek into daily meals is beneficial, given the powerful hormone regulation and digestive qualities attributed to this aromatic.
FENUGREEK USE AND ITS FORMS:
Use the whole fenugreek seed in pickles as a preservative agent alongside salt and oil. Fenugreek seed steeped in water is taken as a digestive tea.
Fenugreek powder is a bitter spice that provides a dish with structure and helps to alleviate the weight of rich food for the mouth, while aiding digestion.
Fenugreek leaf fresh or frozen is used - like spinach or kale - as a bitter green in sabzi or traditional meat dishes to donate a strong, sweet and slightly bitter character.
Dried fenugreek leaf will create movement in a masala that is heavy with earth spice or dense warm spice like nutmeg powder, ground clove or fennel powder, making the end result more delicious while contributing a rich and sweet herbaceous character.