Documented as a medicine for thousands of years, whole fenugreek seeds are also delicious, with a sweet, nutty depth that shines when the whole seeds are toasted. The tiny grains look like teeny nuggets of gold—fitting, because they’re a winning addition to fruit chutneys and delicate green vegetables, like fresh spring peas. If you’re a fan of Ethiopian cuisine, you’ll probably already be familiar with fenugreek’s elusive flavor.
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