Fenugreek seeds

Fenugreek seeds are small yellow to light brown seeds that come from the Trigonella foenum-graecum plant, a legume native to Southwest Asia and the Mediterranean. Highly valued in cooking and traditional medicine, these seeds have a characteristic slightly bitter and aromatic flavor, with notes of nut and maple.

In cooking, fenugreek seeds are used whole or ground to season stews, curries, breads, and marinades, especially in Indian, Middle Eastern, and North African cuisines. Toasting the seeds enhances their aroma and flavor, making them ideal for preparing spice blends like garam masala.

Among their properties, the seeds are known for their content of fiber, protein, vitamins (such as B9 or folic acid), and minerals (iron, magnesium). Additionally, they are attributed with digestive benefits and for blood sugar regulation, although in cooking they are primarily used for their flavor and aroma.

In different Latin American countries, fenugreek seeds are also known as alholva, fenogreca, or trébol dulce, terms that are useful for identifying this ingredient in regional recipes.