Rani Fenugreek Seeds

We started with a smaller size which was a really good deal. After experiencing the quality qe bought this larger which alwas an even better deal. The one we got has a best by date just over 3 years from now. A couple of usage hints: When you use the whole seeds to make a tea, you can strain out the seedtand add them to your salad (much of the bitterness will be gone). You can also sprout them and use them in a salad. Sprouting also takes away some of the bitterness.

The packaging was secure and the product arrived in great condition. The fenugreek seeds are fresh, clean, and very good quality, you can tell the moment you open the pack. I soak the seeds overnight and drink the water first thing every morning, and it tastes fresh and earthy, just the way it should. You get a generous amount for the price, and the quality is consistent throughout. Highly recommend for anyone who uses methi regularly for cooking, health routines, or herbal remedies.

I started eating it exactly like this a year ago because I was very thin, and it has helped me gain weight without getting fat; only my breasts, hips, and buttocks grew.

I take a teaspoon a day. Place alittle under my tongue for 2 min ..it softens chew it up and swallow. I like the taste. Little at a time.

This seed is amazing. We use it to make Hilbe. I know that a lot of people take it for health benefits (especially to boost milk supply for nursing mothers) but most people don't know how to make a nice tasting dip with this. The Hilbe has a unique taste and unique properties. You can eat hot or bitter things with it and it will always neutralize the taste of whatever you eat with it. It is a popular Yemenite Jewish dish served with anything from fish to soup to meat to bread and makes a great dip. You can make a Google search for Hilbe recipes. The basic idea is; 1 Tablespoon of these seeds 1.5 cup of water plus 1 cup of water for soaking the seeds 1 bunch of fresh cilantro fresh garlic and salt to taste Soak the seeds in a cup of water overnight. Empty the water leaving just the soaked seeds (the seeds expand from the water) Rinse the seeds under running water and drain. Add a half a cup of fresh water and blend the soaked seeds and the cilantro with a blender. (the water is so the blender should not have to work to hard. Add just enough for the blender to blend the seeds well). Refrigerate for 3 hours. mix with a mixer while gradually adding the rest of the water. The mixture should get a frothy and gel like texture. Add the crushed garlic and salt. Now it is ready to serve. You can refrigerate for 2 days. If you want to keep it for longer; you can either re-mix with a mixer to make it gel up again, or you can freeze the blended mixture before mixing with a mixer and mix when you are ready to serve it within a day or two. We made a larger recipe and froze serving size parts in plastic cups. I hope you will enjoy this recipe. I added a photo that I found on the internet of the final results. It is not so much work and worth the effort.

Product is good.

I’ve been using Rani Fenugreek Seeds for my cooking and Ayurvedic preparations, and I’m thoroughly impressed with the quality. The seeds are fresh, aromatic, and have a strong flavor, which is exactly what I was looking for. The PET jar packaging is sturdy and keeps the seeds fresh for a long time. I appreciate that they are non-GMO, vegan, and gluten-friendly. This 25oz jar is a great value for the price, and I will definitely be purchasing it again.

High germination rate. Great quality seeds for e Sprouting and use in hair care

Great

Very tasty

This is my 5th purchase of Rani products off Amazon, and I think I'll run out of superlatives before they run out of products. I'm glad to be incorporating more fenugreek into my diet for its taste and health benefits. I am using this product in several ways to great success: 1) sprouting the seeds. They make a great winter salad, and the germination rate seems to be near 100%. 2) ground in a coffee grinder for a ground spice that I use in regular cooking, but also sweet dishes too. 3) I'll add a tablespoon to a cup of milk I'm fermenting into kefir...the kefir loves the extra food, and the result is a nice thick kefir with a nutty flavour. 4) sometimes I'll freeze sweetened fenugreek kefir into 'ice cream', with other flavours like vanilla or chai. The kefir really 'softens' the fibre, and the fibre frustrates the formation of ice crystals, resulting in a creamier 'ice cream' (even though it's way lower in fat). It's just a great product, and amazingly economical in the 44oz size. I'm looking forward to planting some this summer and drying out my own kasoori methi (dried leaves) --can't make butter chicken without it! Thanks Rani! This old, white, Canadian guy will be exploring more of your products soon.

Very good carnt complain 🙂

Pure seeds. Thank you