No curry is complete without fenugreek. At least this is how an Indian would respond when posed the question, which is why the spice is so popular there. The bitter flavor of fenugreek seeds is reminiscent of celery and lovage and the Indian spices chappatis and naan (Indian breads), as well as chutneys and is a component of a variety of currys.

Tips & Preparation:
Fenugreek is an integral part of many Indian spice blends such as curry. It refines vegetarian foods such as lentils, spinach and potatoes. In African and Asian spice bread is also an important component. Briefly roasting the fenugreek seeds in a pan without fat reduces its bitterness making it even more delicious. Tip: Roast the seeds without fat in a pan beforehand as it loses the bitter taste.