Deutsch: Bockshornklee / Indian: Perinjeerakam
Fenugreek is an annual plant in the family Fabaceae with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semi-arid crop, and especially its seeds are a common ingredient in dishes from the Indian Subcontinent.
In the food context, fenugreek refers to a plant with small, fragrant leaves and seeds that are commonly used as a spice in Indian, Middle Eastern, and Mediterranean cuisines. Fenugreek seeds have a slightly bitter and nutty flavor and are often used in curry powders, spice blends, and pickles.
Here are some examples of dishes that use fenugreek as a primary ingredient:
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Butter Chicken: An Indian dish made with chicken cooked in a creamy tomato sauce flavored with fenugreek leaves.
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Aloo Methi: An Indian dish made with potatoes and fenugreek leaves that is often served with rice or flatbread.
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Ethiopian Berbere Spice Blend: A spice blend used in Ethiopian cuisine that includes fenugreek, paprika, cumin, and other spices.
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Persian Sabzi Polo: A rice dish made with herbs and spices, including fenugreek, that is often served with lamb or chicken.
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Middle Eastern Shakshuka: A dish made with eggs cooked in a spicy tomato sauce flavored with fenugreek.
Similar spices to fenugreek include:
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Cumin: A spice with a warm, earthy flavor that is commonly used in Middle Eastern and South Asian cuisines.
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Coriander: A spice with a citrusy and slightly sweet flavor that is commonly used in Indian, Middle Eastern, and Mediterranean cuisines.
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Mustard Seeds: A spice with a pungent and slightly bitter flavor that is commonly used in Indian and European cuisines.
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Fennel Seeds: A spice with a sweet and licorice-like flavor that is commonly used in Indian, Middle Eastern, and Mediterranean cuisines.
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Cardamom: A spice with a sweet and floral flavor that is commonly used in Indian and Middle Eastern cuisines.
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