Introduction
Fenugreek (fenugreek, Greek hay, cocked hat, camel grass, blue sweet clover, gunba, blue goat shamrock) is a plant from the legume family. Fenugreek seeds are used in cooking as a spice in many cuisines around the world, in this article you will see what does fenugreek taste like.
They ripen in triangular pods, from which they are extracted, dried and most often turned into powder.
Store fenugreek powder in an airtight package in a cool place – and no more than 2-3 months. When using seeds, they need to be slightly toasted to remove the bitterness. Fenugreek seeds have a pleasant aroma and sweetish, with a noticeable bitterness, taste.
They are a part of some spice mixtures, curry, the popular Bengali mixture “5 spices”. This spice gives the dishes a nutty flavor, so you can replace it with roasted hazelnuts. A spice made from processed seeds of one of the types of fenugreek. Ideal seasoning for meat and fish dishes.
Types of fenugreek
The most popular and widely used in folk medicine and cooking are two main types of fenugreek:
- Greek fenugreek. The plant is also known as hay fenugreek, fenugreek.
- Blue fenugreek (Trigonella caerulea).
The ancient Greeks noticed that animals eat fenugreek even when they don’t want to eat other food. They began to pour it into the hay of sick horses and thus cured them for diseases. It was then that the name Fenum Grekum appeared (then it was shortened to Fenugreek) – Greek hay. And in Russia – “fenugreek” comes from the outdated “pasture”, meaning pasture.
Culinary experts say that often fenugreek-shambhala (in the crushed form, the spice looks like a coarsely ground beige flour) is confused with blue fenugreek, which is not worth doing – these are two completely different species. On the right in the photo you see blue, and on the left, Greek fenugreek. The spice fenugreek gives dishes an amazing nutty fenugreek taste, it can even replace ground hazelnuts in some cases, and it is used in many Asian, Caucasian, Balkan and Mediterranean cuisines.
The use of Greek fenugreek in cooking
As a spice, you can use whole or ground fenugreek seeds. How to use fenugreek seeds? It can be added to absolutely any meat and vegetable dishes, wonder what does fenugreek taste like in different types?
- In India, they prepare a seasoning for vegetarian dishes by mixing equal amounts of fenugreek seeds, black mustard and fennel.
- Young Greek fenugreek seeds are part of the famous hop-sumeli blend, which exquisitely complements the taste of vegetable and meat dishes, especially lamb.
- Greek fenugreek in Armenia (where it is called chaman) is the basis of the basturma dough (dried beef in batter). Ground into a fine powder, fenugreek seeds are a favorite ingredient in Indian curries.
- Hay fenugreek is part of the Chaman spice (after the Armenian name for fenugreek), in which you can still find ground coriander, cumin and a mixture of peppers.
The use of blue fenugreek in cooking:
Want to know what does fenugreek taste like? Dried herb and blue fenugreek seeds are considered spice, which have a fundamental difference in aroma and taste. How to use fenugreek seeds? The seeds are an invariable component of Georgian satsivi (chicken in peanut sauce), and they can also be part of the suneli hops with blue fenugreek. From the fruits and inflorescences of blue fenugreek, dried and crushed into powder, the famous seasoning “utskho-suneli” is prepared, which is a homogeneous free-flowing greenish powder with a strong refreshing aroma. Utskho-suneli is a part of many Caucasian spices and sauces. In the Alps, blue fenugreek greens are added to make famous green cheeses with a specific aroma and spicy taste. Be sure to use the fenugreek condiment in your cooking, adding it to create delicious and unique dishes!
Healthy fenugreek recipes
Do not forget that Shambhala has not only taste and aromatic qualities, but also a number of medicinal properties, so we invite you to get what does fenugreek taste like with useful fenugreek recipes.
Cooking method of Slimming drink with fenugreek:
Peel the ginger, rub it on a grater;
Peel the lemon and squeeze out the juice;
All ingredients, except lemon juice, pour 500 ml of boiling water, wrap with a towel and let it brew for 3 hours;
Strain and add lemon juice.
This infusion should be taken warm 40-60 minutes before each meal. Sometimes honey can be added to enhance the flavor.
Rice with fried mussels and teriyaki sauce – fenugreek recipes
Want to know what does fenugreek taste like with rice and fried mussels?
Cooking method:
Frozen mussels must be thrown into boiling water for 3-5 minutes, or covered with boiling water, then put into a colander and dried.
Boil rice until tender.
In a preheated frying pan, fry the onion until golden brown, then add the pepper and fry for another 5 minutes. Then add the mussels.
Mussels should be fried until color changes and a light crust appears, stirring constantly.
Add teriyaki sauce to taste, then fry mussels, peppers and onions in the sauce for about 2 minutes, also stirring constantly. Transfer the finished mussels to a plate.
Put the finished rice in a well-heated frying pan, add fenugreek, cumin and coriander to it. Fry for 5 minutes.
Put the rice with the mussels and serve.
Conclusion
Fenugreek is an annual herb of the legume family. Its medicinal properties are widely used in the treatment of various diseases. But fenugreek is most often used in cooking. The seasoning has a unique aroma and exquisite taste. Fenugreek is a spice that makes the dish not only appetizing, but also healthy.
Fenugreek is popular in the Caucasus, Middle East, and Asia. In cooking, seeds, fresh and dry leaves of the plant are used.
Fenugreek seeds have a specific fenugreek taste and aroma. The bitter smell of the seeds is slightly reminiscent of the bouquet of freshly cut hay. When added to food, they are pre-fried to brighten the flavor. Seeds of fenugreek taste like beans.
Fenugreek is an essential ingredient in most curries so widely used in Indian cuisine. Ethiopian chefs use it to prepare a spicy clarified butter called nitr kibbe; they also use it in a Berber spice mixture. Everyone’s favorite in the Caucasus hops-suneli and tea mixtures are also not complete without fenugreek. Fenugreek seeds can be fried, grinded and added to dry rubbing for meat.
