Ground Fenugreek

Composition: Ground Fenugreek. The scent of raw seeds is bitter and reminiscent of celery, once cooked the seeds release a taste of roasted peanuts. The term "fenugreek odor" is used in botany and mycology to describe the aromatic components of certain mushrooms (eg milk caps). The seed and the leaf are ingredients in Indian cuisine where it is called methi. The seed should be roasted or softened in water before use. The leaves are used like baby spinach. In Africa and the Middle East, fenugreek is used in the manufacture of aromatic spice mixes such as raz el hanout.