Reader (Chef) Rebecca Fiorelli has been following our Sunday chats on secret flavour weapons in the kitchen and suggested we might mention Fenugreek.

You might know Fenugreek as a herb usually found in dishes from the Indian sub continent. But as Rebecca points out, it is capable of transforming more traditional dishes. Think of Fenugreek with mashed potatoes. Awesome !

A Warning

That's all agreed, however, a warning. Whatever you do, do not eat Fenugreek raw. If you do you will find a disturbing overpowering bitterness.

And if you should buy the seeds whole you will find them impossibly hard but blessed with the most wonderful aroma, almost addictive.

These ancient seeds must be ground before joining a recipe and they must be freshly ground. Like all herbs and spices, once ground they progressively lose their flavour [see SPICES for freshly ground Fenugreek prior to delivery]

The Positive Fenugreek Flavour

So, having gone through the negative bits Rebecca adds that when cooked Fenugreek will transform a dish, giving sweet, nutty, maple syrup flavours, much like burnt sugar with a slight bitter twist.

The Spice Road Spices Blokey Vegetable Bake, Recipe Pouch features Fenugreek giving a lovely nutty sweetness to the recipe.

And Fenugreek is an essential spice in the Slow Cooked Lamb Tagine with Ras el hanout in this Sunday's Art of Flavour Post

It's hard to imagine a recipe from Morocco without Fenugreek.

Stay well everyone Arthur Huxley www.spiceroadspices.com.au