Ground fenugreek

Also called: Xulbad shiidan (Soomaali) · Fenugrec moulu (Français) · حلبة مطحونة (العربية)

Good to know

Whole fenugreek seeds keep their flavour far longer than the powder; toast them lightly and grind small batches, as burnt seeds turn very bitter. Look for it as ‘methi’ at Indian grocers and ‘xulbad’ at Somali shops.