Whole Fenugreek Seeds
Ab CHF 10.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Fenugreek seeds from India only develop their characteristic aroma through toasting or soaking. Then they unfold notes of roasted coffee, malt and maple syrup and lend curries, lentil dishes or chutneys a tart, spicy depth.
- Category:single spice, whole
- Taste: tart, malty, nutty, slightly bitter
- Use: curries, lentil and vegetable dishes, chutneys, dips, bread spices, masalas, rubs
- Format: 90 g jar / 500 g stand-up pouch
My tip: Toast the seeds until golden brown, coarsely crush them in a mortar and stir them into a yoghurt dip with smoked paprika and olive oil. Combined with a little lemon and cumin, this creates a fresh, deep aroma – ideal with roasted vegetables, lentils or flatbread.
Origin & Story
Fenugreek (Trigonella foenum-graecum) has been cultivated since antiquity. Originally spread around the Mediterranean, today it is grown mainly in India, Egypt and China. The annual plant belongs to the legume family and is valued as both a spice and a medicinal plant. My seeds come mostly from the Karnataka region in southern India. There, smallholder farms like the Subhiksha Organic Farmers’ Cooperative work with traditional methods, free from chemical additives. This collaboration makes possible spices with authentic origin and a direct link to the producers – always depending on the seasonal harvest conditions.
Highlights
The hard, golden-brown seeds are very bitter when untreated and only unfold their full aroma through roasting or soaking. When toasted, they develop an intense aroma reminiscent of roasted coffee, maple syrup and dark malts. This lends curries, lentil and vegetable dishes an unmistakable, tart depth. In chutneys, dips or spice blends too, they provide structure and seasoning power.
Quality
The seeds come from sustainable cultivation and, after harvest, are carefully dried, cleaned and selected by hand. In my manufactory, filling is done in small batches – all-natural, without industrial processing or additives. That keeps the powerful aroma profile unadulterated.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I toast the seeds until golden brown in the pan, crush them coarsely and stir them into a yoghurt dip with smoked paprika and olive oil. The aroma only unfolds as you eat – spicy, slightly tart, with a pleasant depth. It goes particularly well with lentils, roasted vegetables or baked flatbread. For more freshness I like to add a hint of lemon and a little cumin.
Recommended use
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Curries, lentil and vegetable dishes
-
Chutneys, dips and bread spices
-
Your own masalas or rubs
Recipe idea
Spicy dip with fenugreek seeds & smoked paprika
Ingredients
Whole fenugreek seeds (100%) from India.
Storage
Store in a dry place, away from light.
Ingredients
fenugreek
Additional information
| Weight | 0.09 kg |
|---|
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