🔕 🔔

My Basket ()

All questions

Are there any spices you're not supposed to toast?

As a general rule, I thought it always enhanced the flavor of whole spices to lightly toast them first. I just did this to some fenugreek and it smelled not-so-tasty.

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

asked almost 6 years ago
2 answers 2481 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added almost 6 years ago

From experience I do know that fenugreek is incredibly strong in flavor and after taste. Not only just the seeds, but the sprouts. Just takes a little bit of fenugreek, not matter what the form. Was at a raw foods fast a while ago, and when they served fenugreek it was with us for 48 hours after. It is wonderful and healthy, and needs a light touch.

Looking forward to what others have to say.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added almost 6 years ago

toasted fenugreek is usually added to Indian pickles, the slight bitterness complements the tart lemons & mangoes beautifully,
Coming to think of it, almost all spice blends that call for fenugreek in Indian cuisine have it in a toasted form. The seeds tend to be very tough otherwise & have a glutinous nature when added to a liquid medium otherwise. (kinda like wet gelatinous chia seeds) toasting takes care of it. Its bitter by nature, toasted or otherwise, but toasting tends to bring out a musky note, indispensable to Indian spice blends. Its never really added alone to any Indian dish. (although you can use the dry leaves)

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.