The Right Chemistry: Findings on fenugreek – Montreal Gazette

March 26, 2017

Montreal Gazette

The Right Chemistry: Findings on fenugreek
Montreal Gazette
If you have eaten curry, you have probably tasted fenugreek. The seeds of this plant as well as its fresh leaves are commonly used as ingredients in curries. They are added for taste, but they also impart a smell that is due to sotalone, a compound

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