葫蘆巴，研磨

The tangy, raw-pea aroma is exactly as described—pungent but not overwhelming. I lightly toasted a small batch for a curry and it mellowed into that classic warm, nutty depth without any bitterness. This jar will last me a while since a little goes a long way.

I was hesitant about ground fenugreek until I tried it—the raw pea-like aroma is fantastic for curries. A quick, light roast brings out the tangy sharpness without any bitterness.

The aroma is just right—tangy and sharp, not bitter at all after a quick dry roast. I’ve been adding it to lentil soups for that earthy, savory depth.