Fenugreek - Seed Infusion 130-500g, 1kg

Description

Fenugreek is a plant of the genus Trigonella, a term that refers to the triangular shape of its seeds and to trigonelline, a characteristic component of this plant.

The fenugreek fruit is an elongated legume up to 15 cm, formed by a basal portion containing the seeds, and a smaller part without seeds and narrowed into a thin rostrum. The seeds, from 10 to 20 for each legume, are sub-triangular in shape (hence the specific epithet trigonella) and yellowish in colour. Their smell is acrid and persistent, very strong and not to everyone's liking.

For a long time fenugreek was used to feed animals but over time man has also started to use it himself, as food, as a spice and also for the preparation of herbal teas and decoctions.

Our fenugreek is grown in Fermo (Italy) in the open countryside, away from sources of pollution such as roads, highways or industrial centres. The plants are rigorously grown with natural farming techniques, without the use of pesticides, herbicides or chemical fertilizers, with the utmost respect for the environment and for the people who use our products.

Fenugreek is harvested when the seeds have reached full maturity, i.e. when the external part of the legume begins to turn yellow, until it becomes brownish. The exact ripening period depends on the moment in which it was sown, usually from late spring to early summer.

Once collected, the seeds are dried at low temperatures, in special tunnels with ventilation and controlled temperatures, always below 43°, in order to keep the organoleptic properties of the plant intact and unaltered.

Usage tips

1. Herbal tea : fenugreek seeds can be minced and used for seasoning any dish, or they can be used to prepare a decoction. To prepare the decoction, pour a teaspoon of fenugreek seeds into cold water, light the heat and bring to a boil. Boil for a few minutes and turn off the heat. Cover and leave to infuse for 10 minutes. Filter and drink.
2. Use in cooking : The ground seeds are used in North Africa as a condiment. In the gastronomic tradition of Yemen, however, the seeds are first boiled, then crushed and finally served with garlic and fried meat. If you want to use fenugreek seeds as a condiment but don't know how to do it, you can crush them and then add them to the bread dough which will thus acquire a particular flavor.

Warnings

Keep out of reach of children. Store in a cool, dry place.