Dried Fenugreek Leaves
Dried Fenugreek Leaves (pronounced "feh-nyuh-greek"), Trigonella foenum-graecum, is also called dry fenugreek leaves, dried fenugreek, or dry fenugreek.
What are Fenugreek Leaves
Fenugreek is one of the few rare plants that produces both an herb and a seed (which is considered a spice). A central herb in Indian cuisine dried Fenugreek leaves are used in making the Indian breads naan and paratha. Used in the traditional Iranian lamb and herb stew, ghormeh sabzi. Typically the dried leaves are crushed and sprinkled over curries and dry vegetable dishes towards the end of the cooking process.
History of Fenugreek
Fenugreek is native to the eastern Mediterranean and is believed by food historians to have been cultivated since 4000 BCE. It is uncertain which wild strain of the genus Trigonella gave rise to domesticated fenugreek. In Tell Halal, Iraq recovered, charred fenugreek seeds have been carbon dated to 4000 BC. Ancient Egyptians used the seeds in mummification and were found in the tomb of Pharaoh Tutankhamen (better known as King Tut). In the first-century AD, the Romans used fenugreek to flavor wine. Over time, Fenugreek was brought to the New World with immigrating families. Today Fenugreek is a specialized herb used fresh or dried as a culinary and medicinal ingredient worldwide.
Fenugreek plants consist of several hollow pale green stems that are 10 to 20 inches tall and are covered in tiny hairs. The leaves are small, with an oblong to oval shape. The leaves grow in clusters of three, slightly resembling a clover, and display prominent veining across the surface, with a thin and pliable texture. In addition to the leaves, the plants develop sword-shaped pods filled with 10 to 20 square-shaped, yellow-brown seeds. Fenugreek Seeds have a more robust flavor than the leaves and often carry additional bitter undertones.
Fenugreek is now commercially cultivated in Argentina, France, Germany, Greece, India, Lebanon, Morocco, Pakistan, and the United States, with the largest producer being India.
Where is Our Dried Fenugreek Leaves From
What does Dried Fenugreek Leaves Taste Like
Very bitter with a sweet haylike aroma.
How do You Use Dried Fenugreek Leaves
We like to use dried Fenugreek leaves to flavor sauces and gravies and they also work well with roasted meats, green and root vegetables (carrots, potatoes and yams), chicken, curries, fish, Egyptian bread, teas, seafood and eggs (especially in herb omelets).
Works well in combination with cardamom, cinnamon, cloves, coriander, cumin, fennel seed, garlic, nigella, pepper and turmeric.
Because of the strong flavor of Fenugreek leaves we recommend that you use smaller amounts to start until you get use t the flavor. Remember you can never remove an herb or spice used in a dish but you can always add more.
What can I Substitute for Dried Fenugreek Leaves
Approximately 1 teaspoon is equal to one tablespoon of fresh fenugreek leaves. 1 tablespoon of chopped fresh celery leaves or fresh watercress leaves is equal to 1 teaspoon of dried fenugreek leaves.
|Also Called||Dry fenugreek leaves, dried fenugreek, or dry fenugreek|
|Recommended Uses||Use with roasted meats, green and root vegetables (carrots, potatoes and yams), chicken, curries, fish, Egyptian bread, teas, seafood and eggs|
|Flavor Profile||Very bitter with a sweet haylike aroma|
|Botanical Name||Trigonella foenum-graecum|
|Cuisine||Indian, Middle Eastern|
|How To Store||Airtight container in a cool, dark place|
|Shelf Life||6-12 Months|
|Country of Origin||India|
|Dietary Preferences||Gluten Free, Kosher, Non-GMO|
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