Fenugreek is a shrub where the seeds as well as the leaves are used as a spice.

Fenugreek seeds are brown/yellow in color and have a strong, bitter taste. On the other hand, fenugreek leaves are green in color. The smell of fenugreek is spicy, warm and curry-like and you can often find it in chutneys and curries.


The origin of fenugreek

Fenugreek grows in India, but is also grown in the Mediterranean region. Verstegen’s fenugreek seeds come from northern India, Rajastan, because the seeds have more flavor. Many farmers who grow fenugreek also grow cumin. This way they spread their risks, because they can harvest at several moments. If a harvest is disappointing, they always have the other spice they can harvest.


The use of fenugreek in the kitchen

Fenugreek is one of the most commonly used spices in Indian cooking. In North India, they also use the leaves of fenugreek in curry and in bread. You can also find fenugreek in the Arab, North African and Pakistani cuisine. Think about flavoring pastries, bread, meat and fish. In the Netherlands, fenugreek seeds are also used in cheese, just like cumin.