Spices

[tug1]

Does anybody know how to use '"fenu/greek" in a cure to enhance maple
flavour?
Or is it even the right stuff to use?
I tried using pure maple syrup but it did not produce the proper results

[Wohoki]

I cook a lot of Indian food, and fenugreek is a frequent addition. Both the dried leaf (methi) and the seed are used, and both add a rich, savory flavour. I don't know if this is any help, but it does compliment sweeter cures and is top with any meat dish (I add leaf to oxtail stew, mmmmmmm).

[Josh]

I had some sausages on Saturday with fenugreek in and they were very tasty. The Ghurka ones from Jim's Farm. I am going to experiment and see how it goes. Will report back with any findings.

[jenny_haddow]

I can imagine the flavour of fenugreek complementing maple syrup very well. It has a slightly bitter taste underlying a deep, pungent flavour. It could add hidden depths to a cure. Don't add too much, maybe experiment by adding a small amount at a time to some syrup until you get the flavour you like.

Cheers

Jen