Fenugreek

Fenugreek (Trigonella foenum-graecum) is an aromatic herb native to the Mediterranean region and western Asia, widely used in both culinary and medicinal contexts. It brings a distinctive warmth and a subtly sweet, nutty character to gin, often likened to maple syrup or burnt sugar, with hints of celery and spice. This rich depth makes fenugreek an increasingly popular addition in contemporary gin recipes, especially where a savoury, textured profile is desired.

The plant thrives in semi-arid climates and is cultivated predominantly in India, Egypt, and parts of the Middle East. It is usually harvested in late spring to early summer. Farmers cut the whole plant when the seed pods are fully mature, drying them in the sun before threshing to extract the seeds. These hard, golden-brown seeds are what distillers typically use in gin production.

In the still, fenugreek’s seed releases bold, roasted, and slightly bitter notes that pair particularly well with juniper, coriander, and cardamom. Due to its potency, it is usually used in small quantities.

Beyond gin, fenugreek is a staple in spice blends such as garam masala and curry powders. In herbal medicine, it has been used to aid digestion, regulate blood sugar, and support lactation. Its extract is also found in natural cosmetics and aromatherapy oils.

As a botanical in gin, fenugreek offers complexity and a signature twist – appealing to distillers seeking to bridge traditional spice with modern, unexpected flair.