Net Weight, 2 oz.
Ethiopia’s Fenugreek seed is known as the seed of antiquity. It is used to clarify butter and add texture and aroma to breads, especially Ethiopian Injera. Its subtle bitterness counters sweetness, with a pinch or two in sauces and stews.
Traditionally, it is used in Doro Wot and Injera and can also be ground up into Vegetable dishes and stews to add more flavor.
Pro Tip: Make sure to lightly roast the seeds or soak them for at least an hour before adding them to your favorite recipe. Oh, and use sparingly — these little seeds pack a punch!
Product: Whole Seed
Ingredients: Abish (Fenugreek)
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