Plant Magazine of Botanical-online September 2017

Natural remedies


(Trigonella foenum-graecum)



- Jamaica peppercorns

- Black mustard seed

- Black peppercorns

- Roasted cumin

- Grains of coriander

- Roasted fennel

Preparation of curry

- Toast the previous kernels in a pan, without oil or any fat, over medium-low fire:

- Remove the pan constantly so that the spices do not become burned and so as they can be well toasted. It is preferable to use low heat and a nonstick pan. This process can take 15-20 minutes.

- Remove from heat when the spices are toasted.

- Add turmeric powder (abundant), fenugreek powder and ginger powder. Fenugreek adds a bitter taste, so it should be used moderately.

- Grind all ingredients in a mortar or a coffee grinder, until a fine powder is obtained.

Curry can also be prepared with garlic powder, anise seed, celery seed, cinnamon, cardamom (essential ingredient in Indonesian curry), cloves, cubeb pepper, grains of paradise, dried bay leaves, mustard seeds, Indian nutmeg, cayenne pepper, Guinea pepper, long pepper grains, Java peppercorns, Sichuan pepper fruits, berries, tamarind, etc..: there is a universe of flavors to discover and match!

Discover all the spices that can spice up your kitchen!

Related information: curry properties

More information on fenugreek recipes in the listing above.

Other interesting articles

This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical" is not responsible for damages caused by self-medication.

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