Fenugreek, Greek Hay, Fenugreek native to the eastern Mediterranean, its name comes from foenum graecum although it is considered that its origin is even earlier and the word fenugreek is a mixture between Arabic and Chinese.
In powder form, it is widely used in southern India and Sri Lanka, it cannot be missing in the preparation of curries and masala, it is also used for chutneys, pickles or pickles, dishes with dahl (split legumes) and with vegetables.
With a strong smell and flavor, very similar to that of celery, it completely dominates the base preparations in curry.
It is recommended, once opened, to store in a dry and cool place. The product may contain traces of celery, mustard, nuts or sesame seeds.
