FabulousFusionFood's Spice Guide for Blue Fenugreek Home Page
Blue fenugreek
(Trigonella
caerulea)
plant, seed pods and
dried seeds.
Welcome to the summary page for FabulousFusionFood's Spice guide to Blue Fenugreek along with all the Blue Fenugreek containing recipes presented on this site, with 1 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Blue Fenugreek (also known as Blue–white clover, Blue–white trigonella, Sweet trefoil, Curd herb, Blue melilot) is the plant, Trigonella caerulea a member of the Fabaceae (bean) family. The plant is typically 30–60 cm tall. Its leaves are obovate or lance-shaped, 2–5 cm long, 1–2 cm wide and saw-toothed in upper part. Its flower stalks are compact, globular racemes, longer than the leaves. The sepals are twice as short as the corolla, its teeth are equal to the tube. The corolla is 5.5-6.5 mm long and blue. The pods are erect or slightly curved, compressed, 4–5 mm long with beak 2 mm. The seeds are small and elongated. It blossoms in April–May, the seeds ripen in May–June. It is self-pollinated.
It is most closely associated with Georgian cuisine, where the dried leaves, seeds and dried seed pods are all used as spices. However, the complete dried seed pods are the most commonly used spice. It is a key component of the Georgian spice mix khmeli suneli. In the European Alps (Switzerland, Italy), all aerial parts are harvested at flowering time and always used dried, as a light green powder. It is used to flavour certain cheese varieties, and in the South Alps (South Tyrol) it lends a special flavour to local rye breads.
In terms of character, the smell and taste are similar to ordinary toasted fenugreek, but milder and without the bitter overtones.
Blue fenugreek is found in the Alps, in the mountains of Eastern and South Eastern Europe and in the Caucasus though it's precise native origin remains a matter of debate.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain as a major flavouring.
Blue Fenugreek (also known as Blue–white clover, Blue–white trigonella, Sweet trefoil, Curd herb, Blue melilot) is the plant, Trigonella caerulea a member of the Fabaceae (bean) family. The plant is typically 30–60 cm tall. Its leaves are obovate or lance-shaped, 2–5 cm long, 1–2 cm wide and saw-toothed in upper part. Its flower stalks are compact, globular racemes, longer than the leaves. The sepals are twice as short as the corolla, its teeth are equal to the tube. The corolla is 5.5-6.5 mm long and blue. The pods are erect or slightly curved, compressed, 4–5 mm long with beak 2 mm. The seeds are small and elongated. It blossoms in April–May, the seeds ripen in May–June. It is self-pollinated.
It is most closely associated with Georgian cuisine, where the dried leaves, seeds and dried seed pods are all used as spices. However, the complete dried seed pods are the most commonly used spice. It is a key component of the Georgian spice mix khmeli suneli. In the European Alps (Switzerland, Italy), all aerial parts are harvested at flowering time and always used dried, as a light green powder. It is used to flavour certain cheese varieties, and in the South Alps (South Tyrol) it lends a special flavour to local rye breads.
In terms of character, the smell and taste are similar to ordinary toasted fenugreek, but milder and without the bitter overtones.
Blue fenugreek is found in the Alps, in the mountains of Eastern and South Eastern Europe and in the Caucasus though it's precise native origin remains a matter of debate.
The alphabetical list of all Blue Fenugreek recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
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| Khmeli-Suneli Origin: Georgia |
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