Fenugreek, leaves or seeds?

[flyinglentris]

I have never used fenugreek, but am inclined to try it. Which is preferred - leaves or seeds? Or is it a good idea to have both?

I note in people's recipes, that when they use fenugreek, they do not mention whether they are using leaves or seeds. I am at that, confused.

 

[mjd]

I've only used Fenugreek as a supplement during nursing. As with many herbs, it has many health benefits.

I'm looking forward to the responses you get to this. I'd love to know more about using it in recipes.

 

[Hemulen]

Fenugreek is spelled with an "r". It is an edible clover/trefoil variety which was probably first cultivated in the Near East. I use powdered seeds; a light yellow powder which I found from a local spice shop.

The spice has a subtle, wonderful "general curry" scent and taste; milder than turmeric or cumin. I haven't seen fenugreek sprouts or dried/fresh leaves in Finnish hypermarkets or spice shops.

Fenugreek is mainly imported from India. Fenugreek seeds are a common ingredient in commercial curry spice mixes and sauces but sole/standalone fenugreek seeds/(seed) powder may be hard to find.

 

[Herbie]

I use both. I get both from asian shops. Not sure I've seen either in supermarkets.

The leaves make a nice potato dish like saag also, using fenugeek leaves instead of spinach. I've also used it in fish curries.


The seeds (whole ot powdered) I've used in various spice mixes / curries.

I'll try and type up some recipes.

 

[Morning Glory]

I use both. If you can get fresh fenugreek (methi) leaves they are a real treat. I tend to think the dried leaves are not that good so I don't bother with them. I grew some fenugreek in a pot last summer. It grows very easily. Fenugreek has the quintessential 'curry' flavour.

 

[Morning Glory]

Fenugreek is spelled with an "r".

Corrected.

 

[Morning Glory]

I correct spelling/typos in lots of folk's posts. If you spot any obvious typos or spelling errors click the 'report' button rather than mention it in the thread. That way I'll spot it and correct it. I try to read everything but lately there have been more posts than usual. The report button is there for all sorts of reports and helpful ones are appreciated!.

 

[flyinglentris]

I use both. If you can get fresh fenugreek (methi) leaves they are a real treat. I tend to think the dried leaves are not that good so I don't bother with them. I grew some fenugreek in a pot last summer. It grows very easily. Fenugreek has the quintessential 'curry' flavour.

I abstained from correcting "tuRmeric" earlier...so with that nagging in my brain, I just couldn't help myself .

Besides yourself, murphyscreek and myself, there don't appear to be any other members that make that misspelling of Turmeric. Rs seems to be dropped a lot.

 

[Morning Glory]

We are off topic. For the record, I'm pretty sure that Hemulen hasn't misspelled anything. Despite the fact its her second language, her English is impeccable.

Mod.comment: If anyone wants to continue talking about spelling please adjourn to a new thread. Any further posts about spelling in this thread will be moved or deleted.

Back to fenugreek please!

 

[flyinglentris]

I ordered both Fenugreek Leaves and Seeds. I also ordered Cumin and Green Cardamom, both of which I have never used before.

 

[Morning Glory]

I ordered both Fenugreek Leaves and Seeds. I also ordered Cumin and Green Cardamom, both of which I have never used before.

You haven't lived! I think you need to make a curry.

 

[flyinglentris]

You haven't lived! I think you need to make a curry.

All in good time.

 

[vernplum]

I’ve cooked a few curries and in my experience fenugreek seeds are used in powder mixes and cooking of gravies whereas the leaves tend to be added at the end for finishing similar to garam masala, rather than cooked into the sauce. Not sure if this is what happens in India, just what I’ve observed from the order of things I’ve followed along.

Leaves have a much stronger smell and of the spices used in Indian cookery have the most characteristic ‘curryish’ scent IMHO. I have taken to not using the leaves myself as the aroma can hang around for a long time. Doesn’t affect the dish’s taste to omit it that much.

 

[rascal]

Dry roasted seeds go in my Garam masala.

Russ

 

[flyinglentris]

Leaves have a much stronger smell and of the spices used in Indian cookery have the most characteristic ‘curryish’ scent IMHO. I have taken to not using the leaves myself as the aroma can hang around for a long time. Doesn’t affect the dish’s taste to omit it that much.

An apartment manager once had to clean up an apartment after an Indian family moved out and the whole place reeked of curry. It was so pungent that they had to have specialists come in and clean walls, ceilings, floors, cabinets ... everything - and then charge the outgoing family for the cost of the cleanup.