Fenugreek
Published on
VFA Blog
Asa Kaur Narinder
A popular plant, notable for it’s diversity. Respected and regularly used in alternative medicine as the face of many successful home remedies. Today I will be divulging into it’s application as a culinary ingredient.
I was introduced to fenugreek as an infant, the complex tastes and flavours it produces are intoxicating. We use this plant in numerous forms.
It’s seeded version both whole and ground adorns most masala blends. Even starring in the world's most famous masala blend, the great garam masala! The whole seeds can be sprouted into fenugreek sprouts or grown into microgreens, harnessing the bewildering nutritional benefits that come with fenugreek.
Dried fenugreek ‘Kasoori Methi’ graces every Punjabi dish as it’s core ingredient, it’s rich aromatic bitter yet slightly sweet taste is irreplicable. The slightest addition of kasoori methi to any dishes from the Punjab origin will heighten its authenticity tenfold.
In it’s planted form we use the leaves, cooked into simple curry's, stews, flatbreads... honestly the possibilities are endless.
The beauty of using such a multiplex tasting ingredient, the simpler the preparation the better. It's only ever paired with effortless ingredients and that’s the best way to uplift and enhance fenugreeks natural flavour and your dining experience. The most popular way to consume fenugreek leaves in south asia has to be ‘aloo methi’, where the leaves are prepared with salt, turmeric, dried red chillies and chopped potatoes. This mixture is to be cooked until the potatoes are soft and that’s it. Meals like this are the definition of less is more; pure food.
From a nutritional standpoint, fenugreek has a healthy profile. High in fibre and minerals including iron, magnesium, calcium, rich in protein content comparable to legumes. It’s naturally sweet quality and high levels of sotolon (an aroma compound) has led fenugreek to dominate the imitation maple syrup market!
I would like to encourage you to branch out and try fenugreek. Using ancient ingredients like fenugreek helps celebrate and preserve heritage food cultures.
I was introduced to fenugreek as an infant, the complex tastes and flavours it produces are intoxicating. We use this plant in numerous forms.
It’s seeded version both whole and ground adorns most masala blends. Even starring in the world's most famous masala blend, the great garam masala! The whole seeds can be sprouted into fenugreek sprouts or grown into microgreens, harnessing the bewildering nutritional benefits that come with fenugreek.
Dried fenugreek ‘Kasoori Methi’ graces every Punjabi dish as it’s core ingredient, it’s rich aromatic bitter yet slightly sweet taste is irreplicable. The slightest addition of kasoori methi to any dishes from the Punjab origin will heighten its authenticity tenfold.
In it’s planted form we use the leaves, cooked into simple curry's, stews, flatbreads... honestly the possibilities are endless.
The beauty of using such a multiplex tasting ingredient, the simpler the preparation the better. It's only ever paired with effortless ingredients and that’s the best way to uplift and enhance fenugreeks natural flavour and your dining experience. The most popular way to consume fenugreek leaves in south asia has to be ‘aloo methi’, where the leaves are prepared with salt, turmeric, dried red chillies and chopped potatoes. This mixture is to be cooked until the potatoes are soft and that’s it. Meals like this are the definition of less is more; pure food.
From a nutritional standpoint, fenugreek has a healthy profile. High in fibre and minerals including iron, magnesium, calcium, rich in protein content comparable to legumes. It’s naturally sweet quality and high levels of sotolon (an aroma compound) has led fenugreek to dominate the imitation maple syrup market!
I would like to encourage you to branch out and try fenugreek. Using ancient ingredients like fenugreek helps celebrate and preserve heritage food cultures.
