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Fenugreek (/ˈfɛnjʉɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semi-arid crop, and its seeds are a common ingredient in dishes from the Indian Subcontinent. It is known as methi in Marathi (मेथी), Punjabi (ਮੇਥੀ) or (میتھی), Hindi (मेथी), Urdu(میتھی), Bengali (মেথি) and Nepali (मेथी), as menthiyam, and venthayam (வெந்தயம்) in Tamil, "uluhaal" (උළුහාල්) in Sinhala, ShOoT (שוט) in Hebrew, (çemen tozu) in Turkish, Helba (حلبة) in Arabic and Dari,Shanbelileh (شنبلیله) in Persian, menthya (ಮೆಂಥ್ಯ) in Kannada, uluwa (ഉലുവ) in Malayalam, moshoseitaro (μοσχοσίταρο) or (τριγωνέλλα) or (τήλις) in Greek and menthulu (మెంతులు) in Telugu. History[edit] Zohary and Hopf note that it is not certain which wild strain of the genus Trigonella gave rise to domesticated fenugreek: they believe it was brought into cultivation in the Near East. Fenugreek Fenugreek
fenugreek
Dill Seed — Seeds — Cooking & Baking — NutsOnline
Carom Seeds - Ajwain - Bishop's Weed - Indian Spices - Guide to Indian Spices Carom Seeds - Ajwain - Bishop's Weed - Indian Spices - Guide to Indian Spices Indian name and pronounciation: Ajwain, pronounced as uj-wine Appearance, taste and smell: Ajwain seeds are pale khaki colored and look like a smaller version of cumin seeds. They are highly fragrant and smell and taste like thyme (with a stronger flavor). Buying it:
sumac sumac Sumac What is Sumac? Sumac comes from the berries of a wild bush that grows wild in all Mediterranean areas, especially in Sicily and southern Italy, and parts of the Middle East, notably Iran. It is an essential ingredient in Arabic cooking, being preferred to lemon for sourness and astringency.