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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
They are primarily used in Indian cuisine for making pickles (achaar), spice blends like sambar powder, and as a flavoring agent in vegetable dishes.
When stored in an airtight container in a cool, dry place, they can last for up to 1 year.
Yes, but the texture and intensity will differ. Split seeds release flavor more quickly and are easier to consume in pickles.
Fenugreek naturally contains alkaloids that provide a bitter taste. Roasting or soaking can help mellow this bitterness.
Yes, they are naturally gluten-free and safe for those with celiac disease or gluten sensitivity.
Look for a bright yellowish-tan color and a strong, maple-like aroma. Avoid seeds that look dull or have a musty smell.
While not necessary, they can be frozen in an airtight bag to extend shelf life, though it may slightly affect the aroma over time.
Whole fenugreek seeds (crushed) are the best substitute. In some cases, a small amount of yellow mustard seeds can provide a similar texture, though the flavor is different.
Yes, 'Methi Kuria' is the common Indian name for split fenugreek seeds used specifically for pickling.
split fenugreek seeds is a versatile ingredient found in cuisines around the world. With 323 calories per 100g and 23 grams of protein, it's a nutritious addition to many dishes.
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