In a nutshell: Use this unusual Fenugreek leaf in Iranian lamb stews and Indian naan breads or just add to lentil soups and curries.
Relatively unknown in the West, dried fenugreek leaves are widely used in India where it is called menthi. They flavour spiced naan-style breads and vegetable dishes. In Africa and the Middle East, they eat the fresh leaves cooked like a green vegetable, in the same way that the Greeks boil horta (wild bitter greens) and eat it with lashings of olive oil and lemon. In Iran, the leaves are essential to ghormeh sabzi, a classic lamb stew.
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.