The Food Coach

Native to Asia and southern Europe, This aromatic legume is native to Asia and southern Europe. The long, thin, curved seed pods have earned fenugreek the nicknames "cow's horn" and "goat's horn". It has pleasantly bitter, slightly sweet seeds. The leaves are sometimes called "methi" and are used in Indian vegetable dishes and curries.

To Buy:

Buy dried leaves, seeds or powder from a good spice store with high turnover of produce. The dried leaves should be green, not brown.

To Store:

Whole fenugreek seeds should be stored in an airtight container in a cool, dark place for up to 2 years. Ground seeds should be used within 15 months of purchase. Dried leaves will keep for up to 12 months in airtight conditions away from light and heat.

Tips & Tricks:

Fenugreek adds a bitter sharpness to Yemeni dips and sauces, and is traditionally an ingredient in many curry powders. The leaves have a sweet grassiness and complement vegetables, especially peas.

Cooking Tips:

Fenugreek seeds, whole and ground, are used to flavour many foods including curry powders, spice blends and teas.

Find recipes with Fenugreek

Nutrition per 100 Grams:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.