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Giza Green Fenugreek
Sweet, herbal, intense green fenugreek for cooking and baking.
Regular price
$9.99
Unit price
/
Unavailable
Giza Green Fenugreek - 2.0 oz glass jar is backordered and will ship as soon as it is back in stock.
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 12,000 5-star reviews
Guaranteed to wow you or we'll replace
Our Giza Green Fenugreek is an exceptional, slightly sweet, vegetal variety grown by a family of farmers in an ancient agricultural community in Fayoum, Egypt, on the Nile River floodplain. Most fenugreek is yellow, but ours is green and intense, showing another side of this ingredient that has been used in dishes since ancient times.
Use with ground cumin, coriander, chilis and turmeric, or add to bread doughs for an herbal, nuanced flavor unlike anything else. Fenugreek is also the essential ingredient in hilbe, a Yemeni paste that accompanies soups and breads.
Highlights
Origin:
Fayoum Oasis, Egypt
Process:
Sun-dried
Tasting notes:
Parsley • Green Almond • Maple Syrup
Pairs well with:
Wild Mountain Cumin, Red River Coriander, New Harvest Turmeric
Ingredients
Green fenugreek seeds (Trigonella foenum-graecum v. Giza green)
Cooking tips
- Use in combination with ground cumin, coriander, turmeric and chilis in South Asian and Mediterranean dishes
- Grind and add to bread and biscuit doughs
- Use to make hilbe
Recipes
Sourcing
Our Giza Green Fenugreek is grown and ground by an extended family of farmers in an ancient agricultural community in central Egypt, on the Nile River floodplain, where spices have been cultivated for many, many years.
We connected with the farmers through our partnership with Zaid of Norwich Meadows Farm. Every year, Zaid works with a crew of highly skilled Egyptian farmers who come to his farm in upstate New York to grow organic vegetables using a specific system of high tunnels and intercropping. The vegetables that Zaid grows with this group of farmers are stunning, and these same farmers have their own farms in Egypt, where they grow ancient varietals of desert-adapted spices that rely on seasonal flooding from the Nile River as the primary source of water. Their farms produce this and our other Egyptian spices.
