Fenugreek
Herb◎ Good year-round
Used in 5 of 45 cuisines (11%)
Aromatic seeds with a slightly bitter, nutty taste; fenugreek introduces depth and warmth to dishes. Prominent in Indian and Middle Eastern cuisines, it lends a unique flavor to curries and blends.
Where it comes from
Fenugreek has been cultivated for thousands of years, often associated with traditional medicine and culinary practices in Egypt and India.
In the kitchen
Fenugreek seeds are toasted to enhance their flavor and are used in spice blends or as a seasoning, contributing a complex, savory note.
Nutrition (per 100g)
323kcalCal
23.0gProtein
6.0gFat
58.0gCarbs
25.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Cumin
Toast together until fragrant. Cumin's warmth and fenugreek's bitterness create a deep, earthy base.
Tomato
Simmer seeds with tomato. The acidity lifts fenugreek's bitterness, creating a rich, savory sauce.
Lentils
Cook seeds with lentils. Fenugreek adds a bitter depth that complements the lentils' earthiness.
