How to use
Whole Fenugreek is the source of curry powder’s distinct aroma. When raw or overcooked, fenugreek turns bitter; to moderate its faintly bitter taste, fry or toast first. Simmer with lamb curries and lentils; fry with greens (especially spinach) and full-flavoured vegetables such as cabbage; brew into herbal teas, or add to chutneys.
Ingredients
Whole fenugreek seeds
| NUTRITION INFORMATION | ||
|---|---|---|
| Per 50g serving | Per 100 g | |
| Calories | 655.3 kJ | 1310.6 kJ |
|
Total Fat - Saturated Fat |
5.99 g 0.37 g |
10.99 g 0.75 g |
| Sodium | 27.37 mg | 54.74 mg |
|
Total Carbohydrate - Sugar |
22.66 g 3 g |
45.32 g 6.01 g |
| Protein | 6.49 g | 12.99 g |
