-Fenugreek seeds are a useful spice in Indian and Ethiopian cuisine, where they are often referred to as Methi seeds. They have a spicy, sweet, and pungent aroma, with a strong and bittersweet flavor comparable to burnt sugar. With fenugreek it is possible to work a subtle yet complex balance of sweetness and bitterness into dishes. All parts of the Fenugreek plant can be used.
-The leaves are considered an herb, the seeds (like these) are considered a spice, and the fresh sprouts, leaves, and greens are considered a vegetable. The seeds are cube-shaped mustard yellow in color and hard. The seeds can be used whole, or powdered for a more potent flavor. In pickle seasonings, vegetable dishes, and soups the seeds work well whole.
-Whole fenugreek seeds are also useful in soups and curries that require long slow cooking times that allow the fenugreek flavors to fully develop. For spice mixes like Indian panch phoron and flavorful spice pastes like Turkish cemen the powdered seeds are best when freshly ground.
If properly stored, seeds will last for up to one year
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