Fenugreek Seeds

Fenugreek seeds are an indispensable ingredient in many Indian curries. The spice itself has a distinct aroma you might recall from your favorite curry dish. Fenugreek is a small yellow-brown seed belonging to the Fabaceae family. It is unsurprisingly native to the Indian subcontinent, particularly the sub-Himalayan plains. Today, it grows all over southern Europe, parts of Africa, and other parts of Asia. Seeds of Fenugreek typically dry-roasted to bring out their subtle flavors, having a bittersweet taste initially.

Health Benefits of Fenugreek Seeds

Fenugreek seeds are a source of soluble fiber and contain various other vitamins, minerals, and phytonutrients. Non-starch polysaccharides are the primary fiber source in fenugreek seeds known to help digestion and relieve constipation. Fenugreek seeds contain high amounts of beneficial minerals, such as calcium, iron, copper, potassium, selenium, zinc, manganese, and magnesium. They also contain vitamins A, C, and several B-complex vitamins.

How to Use Fenugreek Seeds

Many Indian dishes call for whole spices to better impart the full nuances of flavor, and seeds of fenugreek quickly ground in a mortar and pestle for the best flavor. You can also sprout them — fenugreek seeds from Food to Live are top quality and have a high germination rate. Fenugreek seeds are some of the healthiest sprouting seeds. Seeds of Fenugreek are widely used in curries and utilized throughout their native regions in various savory dishes. Fenugreek is usually used in small amounts because of its bitter taste. Dry-frying the seeds before pulverizing helps mellow the flavor somewhat. If you’d like to try fenugreek for yourself, Food to Live lets you order them from the comfort and convenience of your own home — no hunting through health food stores. Place your order today!

How to Sprout Fenugreek Seeds at Home

1. Yields approximately 3 Cups (1/2 lb.) of Sprouts. Prep 3 Tablespoons of seed, then transfer into a bowl or your Sprouter. Add 2-3 times as much cool (60°-70°) water. Mix seeds up to assure even water contact for all.
2. Allow seeds to Soak for 6-12 hours. Empty the seeds into your Sprouter (if necessary). Drain off the soak water. Rinse thoroughly with cool (60°-70°) water. Drain thoroughly! Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Ensure sufficient air-circulation is provided.
3. Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage. Rinse and Drain again every 8-12 hours for 3 days.

Enjoy your homemade sprouts!