Trigonella foenum-graecum

Fenugreek

Hay, sweet curry, a walnut bass note.

Where it comes from. The Mediterranean and India. The seeds taste of celery and maple: in Italy they belong in bread, broth, lentils.

The mistake everyone makes. Using it raw in quantity. Toast one minute: bitterness becomes bread.

An unexpected Italian use. In farro bread, with lentils, in hen broth, on roast pumpkin.

The recipe. Lentils, toasted fenugreek, bay, raw oil. A soup that tastes of fields, not of a spice shop.

Open the recipe Check availability