fenugreek
Cultural layer
Belford, Lindsay and Ridley, Contributions of Selected Flavor Compounds to the Sensory Properties of Maple Syrup, 1991
Madhur Jaffrey's Indian Cookery (Madhur Jaffrey, 1982)
Dakshin: Vegetarian Cuisine from South India (Chandra Padmanabhan, 1992)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
7 bonds · 7 sourcedThe Goan vindaloo paste: fenugreek seeds ground with cumin and the rest.
Relocated in Madhur Jaffrey's Indian Cooking, page 38, where cumin seeds, red chillies, peppercorns, cardamom, cinnamon, mustard seeds and fenugreek seeds are ground together. The book's fenugreek is the seed, page 204, not the leaf; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Dakshini murgh and the vindaloo paste, fenugreek seeds beside the turmeric.
Relocated in Madhur Jaffrey's Indian Cooking, pages 58 and 38; the cited Indian Cookery, BBC 1982, was not the copy in hand.
The Goan vindaloo paste, ground and then worked over a whole head of garlic.
Relocated in Madhur Jaffrey's Indian Cooking, page 38. Fresh fenugreek leaves are not in this book; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Dakshini murgh: roasted coriander, fenugreek and pepper over ginger and garlic.
Relocated in Madhur Jaffrey's Indian Cooking, page 58. Fresh fenugreek leaves are not in this book; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Dakshini murgh: the roasted fenugreek seeds going in over chopped tomatoes.
Relocated in Madhur Jaffrey's Indian Cooking, page 58; the cited Indian Cookery, BBC 1982, was not the copy in hand.
Score unexamined
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "fenugreek", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/fenugreek
/archive/fenugreek
Bonds are tiered by source, origin-tradition references first.