If you’re looking to tremendously enhance your dish, look no further than the humble methi seed, otherwise known as fenugreek. The tangy spice comes from Southern India but was introduced into Europe through the introduction of curry powder blends, where methi seeds, cumin and coriander are the main components.
- Small, hard brown seeds
- Toast the seeds to release flavour notes, pungency and depth
- Methi seeds work best as an ensemble with coriander and jeera
- Be careful not to over-toast the seeds, they could become extremely bitter