Fenugreek

Fenugreek

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From
Encyclopedia of Food and Cookery

Both the leaves and seeds of fenugreek are used in Indian cooking. The small, flat, beige-coloured seeds are ground and used in curry powders and are especially good in fish curries. The hard seeds should be lightly roasted before they are ground, but don’t roast them for too long or a bitter flavour will develop. Fenugreek seeds are also used to give a maple flavour to sweets and candies. The fresh leaves can be used to give a distinctive tang to salads.

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see method for ingredients

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