Fox’s Spices Fenugreek Seeds 700g

Fenugreek Seeds

Fox’s Spices Fenugreek Seeds 700g are small, golden-brown seeds with a distinctive, slightly bitter flavour and a gentle hint of maple sweetness. Common in Indian and Middle Eastern cooking, these whole fenugreek seeds add depth to curries, dals, pickles and spice blends. The seeds are firm and crunchy when dry, softening as they simmer, so they work well in slow-cooked dishes where their flavour has time to mellow and round out. Lightly toasted or soaked before use, they bring a warm, savoury note that helps balance rich sauces, tangy tomatoes and chilli heat.

Key Features:

• Large 700g pack of whole fenugreek seeds, offering good value for frequent curry cooking and batch recipes.
• Whole seeds give you control over flavour strength by toasting, soaking or grinding as needed.
• Ideal for building homemade spice blends such as curry powders, sambar powders and masalas.
• Works across a range of cuisines, from Indian and Pakistani dishes to North African and Middle Eastern recipes.

Recipe Inspiration:

• Tempered Fenugreek Dal: Warm oil or ghee in a pan and add Fox’s Spices Fenugreek Seeds with mustard seeds, cumin and chilli. Once they sizzle and release their aroma, pour over cooked lentils for a simple dal with a traditional, slightly tangy depth of flavour.
• Aloo Methi-Style Potato Fry: Parboil potato cubes, then fry in oil with fenugreek seeds, cumin, turmeric and onions. The seeds soften as they cook, adding a gently bitter, savoury note that works well with the soft potatoes and spices.
• Fragrant Curry Base: Toast fenugreek seeds briefly in a dry pan until aromatic, then grind and add to onions, garlic, ginger and tomatoes. Use this as a base for chicken, chickpea or vegetable curries when you want a fuller, more complex flavour.
• Spiced Vegetable Pickle: Add Fox’s Spices Fenugreek Seeds to hot oil with mustard seeds, chilli and turmeric, then stir into cooked carrots, cauliflower or mixed vegetables with vinegar. The fenugreek gives a classic tangy background note that suits homemade Indian-style pickles.

What do fenugreek seeds taste like in a curry?

Fenugreek seeds add a gently bitter, slightly nutty flavour with a hint of maple and caramel when cooked. In a curry, they sit in the background rather than dominating, helping to round off sharp tomato, strong chilli and rich onion flavours for a more balanced dish.

Do fenugreek seeds need to be soaked or toasted before cooking?

Fenugreek seeds do not have to be soaked or toasted, but many recipes use one of these methods to soften their flavour. Lightly toasting them in a dry pan brings out a warmer, nutty aroma, while soaking them before cooking helps reduce any harsh bitterness and allows them to soften more quickly in stews and dals.

What is the difference between fenugreek seeds and fenugreek leaves in recipes?

Fenugreek seeds are a spice, used whole or ground at the start of cooking to build depth and gentle bitterness. Fenugreek leaves (often called methi) are a herb, added later in the recipe for a fresher, leafy aroma. Using Fox’s Spices Fenugreek Seeds focuses on the deeper, background flavour, while leaves are used more for finishing and fragrance.

Ingredients:

Fenugreek seeds.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.