aliciadunn Posted May 24, 2013 Share Posted May 24, 2013 Hello gang, post whole-30 here but still keeping fairly strict. As I explore new recipes, I continue to have new questions! Bought some fenugreek powder this week and couldn't wait to use it. Smells DELICIOUS. Fenugreek pops up in a lot of paleo recipes, especially curries and Indian cooking. However now that I'm digging into this further, I'm nervous: Fenugreek powder comes from fenugreek seeds. Fenugreek seeds appear to be legumes. Can someone clarify what's going on here? Do I need to track down Fenugreek leaves instead? Most of these recipes call for fenugreek powder so I am confused. Link to comment Share on other sites More sharing options...
Terresa Posted May 24, 2013 Share Posted May 24, 2013 Well, Fenugreek is a legume plant, so I'm thinking that all of the plant counts. The only difference I am aware of is that the leaves are considered a herb and the ground seeds are a spice. I doubt that using the leaves will get away from them being a legume, and I'm not sure they'd work as a substitute as far as flavour goes either. Link to comment Share on other sites More sharing options...
Susan W Posted May 24, 2013 Share Posted May 24, 2013 I think its fine because it is a spice ground from the seeds not the actual bean. Hopefully a moderator will chime in to verify. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted May 24, 2013 Moderators Share Posted May 24, 2013 I think any form of Fenugreek should be fine, but I like Fenugreek, so I could be biased. Link to comment Share on other sites More sharing options...
Susan W Posted May 24, 2013 Share Posted May 24, 2013 I don't think I have ever used it. I must try it. Link to comment Share on other sites More sharing options...
Terresa Posted May 24, 2013 Share Posted May 24, 2013 I've avoided it the past two years, since I have a starch issue, but it is an awesome spice in Indian-style dishes! I probably could have tried adding it back in the past year, but I'm really cautious, since there's serious pain involved when an "experiment" fails. I avoid nightshade spices too, for the same reason. So, I guess I'm biased in the opposite direction to Tom. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted May 25, 2013 Moderators Share Posted May 25, 2013 I guess I've only cooked with Fenugreek once, but it was good: http://www.wholelifeeating.com/2012/07/slow-cooker-fenugreek-carrots/ Link to comment Share on other sites More sharing options...
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