On Tue, 18 May 2010 21:47:47 -0500, Omelet >
wrote:

>In article >,
> Je?us > wrote:
>
>> On Sun, 16 May 2010 09:46:49 +0200, "Giusi" >
>> wrote:
>>
>> >
>> >"Omelet" > ha scritto nel messaggio
>> >> So anyway, for the topic, it seems that fenugreek is the "signature" >
>> >> spice in Curry. Others would include chili and cumin for mexican, oyster >
>> >> sauce, garlic and ginger for chinese, pepperoncinni has added a
>> >> delightful italian ambience to my red sauces along with the usual basil, >
>> >> oregano and thyme for italian cooking (and tomatoes are optional!).
>> >
>> >Fenugreek is just the stinkiest spice in the mix. I can remember living in
>> >a high rise apartment building where all the residents on one west were
>> >crazed because an Indian family lived there and the entire hall smelled of
>> >fenugreek. It's potent, for sure, but since you live alone, it will be only
>> >your dad and you to complain.
>>
>> It sure is potent. I have a small bag of Fenugreek seed, which I've
>> used for sprouting. Even the whole unground seeds are potent, and the
>> smell stays on your hands for quite a while.
>
>For sprouting?? I never even considered that, thanks!
>My sprouter jars have sat on the window sill now for a couple of months
>unused.
>
>This may renew my interest. <G>

I go through phases with sprouting - I'll do it for a couple of months
and then inexplicably stop. Anyway, try sprouting Fenugreek, it's as
good as anything else for sprouting!