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Fenugreek is used as both an herb and spice in Indian, North African, and Middle Eastern cuisine. It can be used to finish dishes like sauces, curries, vegetable dishes, and soups. Try combining them with other strong spices such as coriander, cumin, and paprika.
Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for the distinctive maple syrup smell of fenugreek.
Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavour.