Organic Fenugreek, Ground 3 oz. Fenugreek (Trigonella foenum-graecum L)
If the name is unfamiliar, you may assume you have never eaten fenugreek. Most likely you have; it is a common ingredient in curry powders. An extract of the seeds is also used commercially in artificial flavorings such as vanilla, caramel, butterscotch and especially maple.
The taste of the spice is somewhat like burnt maple, sweet yet bitter with a hint of celery. In addition to curries, fenugreek will enhance meats, poultry and vegetables. Too much of it will cause foods to become bitter, however, so use with caution until you become familiar with it.
Fenugreek, whole or ground, is common to Middle Eastern and African cooking. Approximately twenty of the flat light-brown seeds grow in pods that should be dried before using as they are not tasty in the raw state. Fenugreek is often marketed already ground. Look for it as a specialty spice from most purveyors.
Few recipes call for fenugreek but you might find it interesting to experiment with the next time you make a pot of beef stew or grill some vegetables. Below is a recipe to get you started.