Fenugreek , Greek Hay, Fenugreek originating in 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 .
Used since the time of the Egyptians, the seeds have a penetrating and somewhat bitter flavor, so it is advisable to soak them first and be careful when toasting them since if we overdo it, we can enhance said bitterness.
We can also let them germinate and add them in small quantities to salads and steamed dishes.
One of the five fundamental seeds of Panch Phoron , a traditional five-spice mixture from the gastronomy of Bengal (India).
Despite their multiple medicinal or preventive properties, it is advisable to use them very moderately and in small quantities.
Product of India
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.
