Ground fenugreek is a cook’s secret for bringing an authentic base note to curries, stews and aromatic blends. Convenient and ready to use, it saves you the step of toasting and grinding seeds, while still delivering that unique, bittersweet edge. It is widely used in spice mixes like garam masala, curry powders and berbere. A versatile companion, it also works in pickles, chutneys and even as a surprising twist in breads and savoury pancakes.

Here are 10 modern and authentic ways to use it:

• Stir into curry bases for depth and earthiness

• Blend into homemade masalas and rubs for meat or fish

• Add to lentil soups or dahls for warmth

• Mix with yoghurt to create marinades

• Use in Ethiopian berbere spice for authentic stews

• Stir into tomato sauces for a rich, slightly smoky undertone

• Add a pinch to flatbreads, naan or parathas

• Combine with roasted vegetables like aubergine or cauliflower

• Stir into chutneys and relishes for balance

• Experiment with fusion cooking – try a dash in savoury pancakes or even sprinkled into a maple glaze for chicken

Product tip: Ground fenugreek is potent, so use sparingly at first – too much can overpower. When cooked slowly, its bitterness mellows into a sweet, almost caramelised depth.