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Pierre-Jean Hellivan, Charabot
Modern extraction technologies have brought fenugreek (Trigonella foenum-graecum L.) from traditional spice to the forefront of flavor compound development and functional flavors. And while application in maple syrups historically consumes the largest volume of basic fenugreek extracts in North America, fenugreek extracts are now formulated into tobacco flavors, seasonings, bakery and dairy applications, tea, pizza sauces, soups, and even livestock feed.
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

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