Fenugreek is a spice that is sometimes called "fenegryka", "Greek hay" or "God's pot". It was already used in ancient China, India and Greece as animal feed and medicine. Roasted seeds were eaten to strengthen and rejuvenate. Fenugreek is cultivated almost all over the world, on fertile soils. Occurs in about 80 species.
Fenugreek is an important ingredient in vegetarian cuisine because it adds a pleasant aroma to vegetable dishes.
Boiled vegetables, cottage cheese and yogurt dips are seasoned with ground fenugreek. It can be used to season cheese cutlets and egg dishes.
Fenugreek is a curry ingredient. It is used in the kitchen, in the form of seeds, ground in a mortar. Earlier it was roasted to get rid of bitterness.
Fenugreek is perfect as a spice for marinades, breads and meat dishes. It is found mainly in Indian and Thai cuisine - this herb is part of many national dishes and gives them a distinct, sharp taste.
On the plant premises, products containing: gluten, nuts, sesame seeds and derived products are packaged.