Fenugreek Seed (Trigonella foenum graecum)
Information about Fenugreek Seed
Fenugreek seed is the fruit of an annual plant in the pea family first cultivated in western Asia and now produced in numerous countries throughout Asia and the Mediterranean region. It is a popular spice in Indian and Middle Eastern cuisines, often in combination with other spices in pickling mixes and seasoning blends.
The seed is also used as a flavoring agent in the production of artificial maple syrup. The maple-like aroma and flavor of the seed is due to a high concentration of an aromatic chemical called sotolone. Years ago, the strong scent of this compound plagued and mystified New York City residents until its source was traced to a facility in neighboring New Jersey that processed fenugreek seeds.
Yemenites traditionally eat fenugreek seeds at the first meal served during Rosh Hashana.
The caramel-like aromatic properties of the plant's leaves and seeds is due to a compound called Sotolone.
Origin: India
Plant Part Used: Seed
Storage Tips: Store in a sealed container in a cool, dry environment.
Appearance and Aroma: Triangular-shaped seeds with sweet fragrance.
Culinary Uses: Add to your favorite Middle Eastern and Asian recipes. The seed is also used to make tea.
Flavor Profile: Has a strong taste similar to maple. Use in small amounts to avoid overpowering other flavorings.
Cosmetic Uses: Adds fragrance to perfumes, soaps and various other skin care products.
Industrial Uses: Fenugreek seed is a common flavoring additive used in the food industry.