Here's the stuff that we know about Fenugreek Seed...
A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard yellow seed has a tangy, bitter, burnt-sugar flavour.
The herb of the same name (see fenugreek herb) is grown from it and is also used in Middle Eastern cooking.
How do I get Fenugreek Seed ready to use?
You'll get more flavour out of fenugreek seeds by grinding or dry frying them. To dry fry, heat up a pan, tip in the seeds and, over a medium heat, brown for a couple of minutes, tossing them around the pan frequently. As the seed's so hard, they're difficult to grind by hand so, for recipes that call for ground, rather than whole, buy ready-ground, unless you have a small coffee grinder.
What about keeping Fenugreek Seed?
Kept in an airtight container in a cool, dark place, fennel seeds will last for up to one year.
How do I cook Fenugreek Seed?
In curries, pickles and sauces.
What happens if I don't have Fenugreek Seed?
We can't think of any good alternative for Fenugreek Seed.
A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard yellow seed has a tangy, bitter, burnt-sugar flavour.
The herb of the same name (see fenugreek herb) is grown from it and is also used in Middle Eastern cooking.