Blue Fenugreek: Flavor Cheese, Bread, and Dips
- Blue Fenugreek: A Spice in Georgian, Austrian, and Swiss Cuisine
- Strongly spicy and bitter-bitter taste
- Ideal for cheese dishes, seasoning Schüttelbrot and Vinschgau flatbread, spreads made from quark and cream cheese, and salads
Blue Fenugreek: A Popular Bread Spice in Switzerland and South Tyrol
What is Blue Fenugreek?
Blue Fenugreek (Trigonella caerulea) belongs to the Fabaceae plant family and originates from the Caucasus and the Mediterranean. It is an upright, hollow, annual herbaceous plant with a height of 20-60 cm.
It is also known by the following names:
- In Switzerland: Zigerklee, Zigerkraut
- In South Tyrol: Gypsy herb
- Blue melilot
How Does Blue Fenugreek Taste?
Our finely ground blue fenugreek is a natural product without additives. It has an intense spicy and bitter-bitter taste reminiscent of curry and pairs well with cheese and bread. It is commonly used in Swiss Schabzigers, a cheese seasoned with Trigonella caerulea.
What Can You Replace Trigonella caerulea With?
If you don't have Trigonella caerulea on hand, you can substitute it with ground fenugreek. However, fenugreek has a stronger taste, so it should be used more sparingly.
What is Blue Fenugreek Used For?
Blue fenugreek is a spice that adds a spicy aroma to cheese casseroles, cheese sauces with vegetables, spreads with cream cheese, and more. In Switzerland, it is used to make Schabzigerklee cheese, while in South Tyrol, it gives Schüttelbrot its characteristic taste. Schüttelbrot is a dry and crispy flatbread made from rye flour, water, spices (including fennel, anise, caraway, salt, coriander, and blue fenugreek). The spice is also used in Vinschgau flatbread. It can be used to enhance pancakes, waffles, savory baked goods, salads, cheese dishes, dips, and spreads made with quark or cream cheese.
What Other Spices Does Blue Fenugreek Pair Well With?
Blue fenugreek complements typical bread spices such as anise, caraway, fennel, and coriander. It also goes well with fenugreek, nutmeg, pepper, and chili.
