Fenugreek is a highly aromatic seed which is partially responsible for the overall smell/taste of curries.
Fenugreek seeds are usually fried or roasted at the beginning of a recipe before adding the other ingredients. Other recipes call for fenugreek to be ground or crushed – this calls for a good quality pestle and mortar since the seeds are quite hard! It is important to crush the seeds just before use, since they lose their flavour quickly (once crushed).
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