Used in spice blends such as garam masala, panch phoran (Indian five-spice), or dry rubs for meat. In Indian cuisine, fenugreek seed is a common ingredient in curry powders and pickle powders. It is used to temper various vegetable and dal based dishes to enhance the aroma and taste. Dry-roasting of fenugreek seeds enhances their aroma and nutty flavour. Soaked and boiled seeds or sprouted ones can be added to subzis.
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