Too Much Fenugreek? Here’s How To Fix It

Too Much Fenugreek

Making your own curry from scratch may seem easy, but can be tricky for a novice cook. Knowing how much of each spice to use can be especially confusing. Because individual spices can vary greatly in terms of pungency, you can wind up adding too much or too little of a spice even if you follow a recipe closely. Fenugreek is closely identified with curry in the sense curry powder is what comes to mind for most people when they smell it. People who dislike curry are often reacting to the taste of fenugreek in particular. It is a spice that should be used in moderation as an excessive amount will overwhelm other flavors in addition to making any dish it is used in very bitter. Yet another side effect is that the pungent smell can linger in your kitchen and in your home for hours after you have finished cooking.

If you do wind up using too much fenugreek, you may be able to rescue your meal with one of the fixes below.

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Too Much Nutmeg? These Fixes Can Help

too much nutmeg

Nutmeg is a delightful spice when used in small amounts. It is a key component of apple pie spice as well as pumpkin pie spice and can stand on its own as well. The big problems with nutmeg only show up when you use too much of it. Not only can extra nutmeg give food a soapy and bitter taste, it can be toxic as well. Symptoms of nutmeg toxicity include nausea and dizziness. Note that it takes only two to three teaspoons of this spice to make a toxic dose. If you have added too much nutmeg, there are a few tricks that can help you to save your meal.

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Asafoetida: A Spice With An Unforgettable Aroma


Asafoetida is a spice consisting of the resin from a plant called Ferula that is native to Iran and Afghanistan. Hing and ferula asafoetida are two of this spice‚Äôs many other names. Alexander the Great first brought it to Europe in the belief that it would a good substitute for Cyrenaic silphium. The now-extinct silphium was used in antiquity as both a medicine and a spice. After silphium’s extinction, asafoetida would take its place despite being weaker and having a less pleasant aroma. Medicinal use of asafoetida dates back to 700 BC.

The philosopher Maimonides, who lived between 1135 and 1204 recommended its use in moderation.

The spice would lose favor in Europe after the fall of the Roman Empire up to the 16th century. After that, its use was rare and usually medicinal. Today, it is almost unheard of in European cuisine but is still widely used in India.

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