Fenugreek Seeds Churfranken

Fenugreek seeds from Churfranken, the malty heart of Indian curries

Fenugreek seed, also called fenugreek or Greek hay, is a base ingredient in almost every Indian curry and masala. Our seeds come from regional cultivation in Churfranken and have a characteristic malty, lightly bitter-sweet aroma that unfolds clearly when roasted in a dry pan. As a regional alternative to imported goods, the Churfranken harvest convinces with fresh aromatics and short transport routes.

How to use

Roast the seeds briefly in a dry pan, this lifts the malty aroma and takes away some bitterness. Then season curries, masalas, lentil dishes and tomato sauces with them. Added as part of panch phoron or as a tadka over a dal, the seed develops its typical flavour.

Good to know: fenugreek quickly turns bitter if it roasts too dark. Heat it only until it is fragrant and lightly coloured, and use it sparingly, as the aroma is intense.

Tomato dal with fenugreek in 4 steps

1. Cook 200 g of red lentils soft with 600 ml of water and a pinch of turmeric in about 20 minutes.
2. Heat 2 tbsp of ghee in a pan and dry-roast ½ tsp of fenugreek seed, 1 tsp of cumin and 1 tsp of coriander until fragrant.
3. Add 2 chopped tomatoes and 2 cloves of garlic and let everything simmer for 5 minutes.
4. Stir the spice base into the lentils, season with salt and lemon juice and serve the dal with flatbread.

What makes fenugreek special?

Fenugreek brings a malty depth reminiscent of maple syrup and roasted nuts that hardly any other spice delivers. Only through roasting does the raw, lightly bitter note turn into the warm aroma that gives curries and masalas their typical character. Our seed grows in Churfranken, right on our doorstep, instead of travelling long transport routes.

At a glance

• Whole fenugreek seed from regional Churfranken cultivation
• Malty, lightly bitter-sweet aroma, intense when roasted
• A base ingredient in almost all curries, masalas and dals
• Part of the Bengali spice blend panch phoron
• All natural, without additives

Goes well with

Fenugreek is at its best in a spice ensemble: with Panch Phoron, Garam Masala and regional Churfranken seeds such as Coriander Seeds Churfranken and Cumin. For a ready curry blend, take a look at our curries and masalas.

Frequently asked questions

How do I use fenugreek seed?
Roast it briefly in a dry pan until fragrant, then grind it or cook it whole. That way you season curries, masalas, dals and tomato sauces.

Why does fenugreek sometimes taste bitter?
Raw or too darkly roasted seed turns bitter. Roast it only until it is fragrant and lightly coloured, and use it sparingly.

What is the difference from fenugreek leaves (Kasoori Methi)?
The seed is the whole grain with a malty aroma for roasting, the leaves (Kasoori Methi) are a mild herb for scattering over. Here you get the whole seed.

Where does the seed come from?
From regional cultivation in Churfranken, the area around our manufactory in Klingenberg am Main, with short routes.