4. Fenugreek
4. Fenugreek (Image 4 of 8)
Fenugreek is used either fresh, or as dry leaves, seeds or even as sprouting seeds. Fenugreek needs to be used discreetly as, when fresh, it is bitter and the seeds are extremely pungent. Yet, if used sensibly, they impart a distinct flavour to curries.
Dried fenugreek leaves are powdered and added in the last stages of the cooking process to some curries to give them a distinct aroma.
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