Sadaf Fenugreek Seed, 170gr

تخم شنبلیله صدف — ۱۷۰ گرم

Sadaf Fenugreek Seed (tokhm-e shanbalileh) are whole dried fenugreek seeds — small, hard, and angular, with a distinctive, powerfully bitter, earthy, and slightly sweet flavour that carries a characteristic maple-like aroma and an intensely unique depth that makes fenugreek one of the most recognisable and irreplaceable flavour notes in Persian and Middle Eastern cooking and herbal tradition. Fenugreek (shanbalileh) is one of the most important plants in Persian cuisine: the dried fenugreek leaf is the defining, essential, and irreplaceable herb in ghormeh sabzi — Iran’s most beloved and iconic khoresh, a slow-cooked herb stew with kidney beans and lamb — where dried fenugreek provides the distinctive, slightly bitter, intensely earthy, and deeply complex herb note that makes ghormeh sabzi unmistakably itself and that no other herb can replicate. While fenugreek leaves are the form used in ghormeh sabzi, whole fenugreek seeds are used in Persian and Middle Eastern cooking for their concentrated, bittersweet, and intensely aromatic seed character — toasted and ground into spice blends and advieh, used whole in pickling brines and torshi, and brewed as a warming herbal tea with a long history of use in Persian tebb-e sonnati (traditional Iranian herbal medicine) for blood sugar regulation, digestive support, and general wellness. In South Asian cooking, fenugreek seeds are a core component of panch phoron and are bloomed in hot oil at the start of dal and curry preparations. Sadaf delivers trusted, consistently aromatic quality. The generous 170gr bag is a practical everyday size.

Toast whole fenugreek seeds briefly in a dry pan until fragrant and lightly golden, then grind and blend into Persian advieh and spice mixes for a bittersweet, earthy depth alongside cumin, coriander, and cinnamon, add a small quantity of whole seeds to Persian torshi and pickling brines for a slow-infusing, intensely aromatic fenugreek note in the finished pickle, bloom whole seeds in hot oil or ghee at the start of South Asian dal and lentil dishes for the classic panch phoron and methi seed technique, brew as a herbal tea by simmering a teaspoon of seeds in water for 10–15 minutes for a warming, slightly bitter fenugreek herbal infusion with a long tradition of use in Persian tebb-e sonnati for digestive and blood sugar support, grind and stir into yogurt, warm grain dishes, and spiced rice preparations for a subtly bittersweet, aromatic fenugreek note, or use sparingly in meat rubs and marinades for lamb and chicken where a bitter, earthy, and deeply aromatic seed note is desired. The seed that gives ghormeh sabzi its soul — and one of the most potent and characterful seeds in the Persian spice pantry.

• Sadaf Fenugreek Seed (tokhm-e shanbalileh) — whole dried seeds; powerfully bitter, earthy, and maple-aromatic; use sparingly for maximum impact
• 170gr bag — generous everyday size for torshi brines, advieh blending, herbal tea, and South Asian seed preparations
• Trusted Sadaf quality — one of the most recognised brands in Persian and Middle Eastern pantry staples
• Fenugreek (shanbalileh) is the defining herb of ghormeh sabzi — the seed form is used in torshi, advieh, tebb-e sonnati tea, and spice blends
• Available at Vicinity Mart — your trusted source for authentic Persian herbs, spices, and pantry essentials