How to Make "Maple Syrup" Using Fenugreek Seeds (IT ACTUALLY WORKED!) - Spice Finds
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- Spice Finds: Fenugreek Syrup
00:00 Introduction
01:15 Meet Fenugreek
04:25 Fenugreek Extract
13:50 Making Syrup
19:20 PANCAKES!
23:45 Parting Thoughts
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Have you thought about using maple leaves?
I absolutely love making my own flavored syrups, tinctures, and extracts! This video was a lot of fun!
I think you used to high a temperature, try looking up the vaporization point of the specific chemical then use a temp under that
Dont they do something similar with sorghum?
@@clemarusjr I know that sorghum extract/syrup is used in the brewing process for some beers, and as far as I can remember, it's often a sorghum/malt syrup or extract depending on your desired end product.
There is a reason that the fenugreek seeds taste different from the smell in the air. Sotolon's perceived aroma is dependent on concentration: low concentrations smell like caramel or maple syrup, but high concentrations start to smell and taste like 'curry' or burnt sugar and lose the sweet character. This behavior occurs with many flavor and aroma compounds.
I learned that the hard way, by putting too much extract in cakes when baking. The flavour becomes extremely unpleasant and smells totally different
good point. common kitchen flavors tend to be somewhat "more is better" but more industrial flavors often don't work like that. i found this out when i bought some wholesale "truffle concentrate", which is the basis of 100% of "truffle-flavored" food. you most definitely cannot create an intensely truffle flavored food, because it simply becomes a nasty chemical
• Definitely grind the dry *Fenugreek Seeds* in a spice grinder before doing anythng else. This will significantly increase the surface area to volume ratio, making it far easier to extract the flavors you want.
• Add a mild acid (pehaps a tablespoon lemon juice/acetic acid) along with the Fenugreek & Water to help leach out/neutralise the bitter compounds.
• You could try simmering the water soaked seeds, along with some pure water, in a pressure cooker for 30 minutes, before drying & toasting them.
• Consider adding *Vanilla Bean Paste* to the filtered *Fenugreek/Vodka* liquid, then leaving it in a sealed container for several months for the flavors to mature.
• Note that real *Maple Syrup* is often stored in wooden barrels, previously used to make *Burbon,* in order to age & mature the natural *Maple Syrup* flavor, while also leaching some flavor compounds from the barrels. Maybe use *25% Burbon* / *75% Vodka* in your leaching mixture for something similar. (Just use a decent goddamned *Burbon* & not some cheap fermented corn-husk juice...)
Ref:
• A fascinating study of the chemistry & potential uses (both in food & as a pharmaceutical) of *Fenugreek.*
[ www.sciencedirect.com/science/article/pii/S1658077X15301065 ]
Good comment, thank you
a secret passed down from my vermonter mother: “grade a” is not actually the best maple syrup, it’s the most neutral grade of maple syrup. grade B is the best stuff for pancakes, and today it’s labeled as “dark” or “very dark”
IIRC with Canadian maple syrup Grade C is the best quality
I can’t find any grade b maple syrup no matter what grocery store I go to, just the ‘dark’ is that really the same
@@MyBoomStick1 industry suppliers are taking up most of the first run grade B for restaurants these days. For dark they’re mixing runs to get to a grade B/C equivalent.
@@MyBoomStick1 there’s also very dark grade A is it’s own marketing thing that is closer to B on the Palate
@@Call-me-Al I remember as a kid in Canada seeing C+ on a maple syrup and being told it mean "clear"
Edit: As far as I can tell this is not true, but perhaps it is a common Canadian myth
Remember years ago there was an NYC maple syrup aroma mystery? It was back in the Bloomberg days. Turned out to be a food processing plant using fenugreek. Memories!
New York is brimming with industrial mysteries, architectural oddities, and random little adventures.
Remember the red honey fiasco? Where it turned out hipsters' rooftop bees were stealing maraschino cherry syrup, ultimately leading to one of the biggest marijuana grow op busts in the city's history? Only in New York.
That sounds awesome lol
Thanks for that info
Wasn't it in New Jersey? I totally remember being on a trip to Red Bank, and having someone tell me about that smelly factory.
@@thewiseturtle Yes, the factory was in NJ, the smell wafted over to NYC.
I chuckled inside when you called table syrup "an insult to trees"! 😂
I grew up with Aunt Jemima pancake syrup. We couldn't afford a lot growing up. Anyways, I remember having real maple syrup and now I don't like the fake stuff. Similar to how I don't like margarine on my toast after having real butter.
Yeah same... its hard to go back once you've had the real stuff.
@@WeirdExplorer I developed a liking for putting a little of each on my pancakes when I was trying to stretch my maple a bit further
@@WeirdExplorer yup, it's like I've been spoiled lol
But in saying that, I'd still eat the cheap stuff if it's given to me.
@@ffwast that sounds like a good idea. I don't eat much of it, but if I did I'd probably stretch it out with the fake stuff too.
Butter might be better but margarine is so much more convenient. If I used butter I'd have to microwave it everytime i use it.
There's a type of sugar called palm sugar that you can find in Asian grocery stores, and it's flavour is really reminiscent of maple syrup. I love it as an ingredient by itself, but it could also fit here really well.
That's an interesting idea.
Unrefined sorghum syrup ought to help prevent palm sugar from recrystallizing, and it would add some complexity to the flavor, compared to golden syrup or invert sugar. There are still some brands that cater to people wanting to make old Southern recipes. Though you may still need to add more acid anyway.
A splash of fine whiskey could round it out with a warm, woody, vanilla flavor too.
Palm sugar is pretty much made the same way you make maple sugar.
I think palm sugar tastes really different from maple sugar, but both are very good.
@@Call-me-Al you should try birch sugar/syrup... its savory
@@Stevetheninja115 I love xylitol, but I haven't tried the sap yet.
Tip on the golden syrup: You can make it taste stronger by letting it go darker before adding water to the caramel. You can also avoid adding the lemon (and lemon taste) altogether if you use a no-stir method for the caramel used to make the syrup. Pour the sugar into a dry pan and gently pour in the water onto the mound of sugar (to avoid it getting on the sides), then turn the heat on low. Avoid any stirring until all the sugar has dissolved into a bubbling solution, and even then, only do gentle stirring occasionally for a consistent colour.
The idea is to avoid getting undissolved sugar crystals stuck to the side of the pan, where they can cause the concentrated sugar solution to crystallise. This way, the lemon becomes redundant and you get a purely caramel flavour.
Adding corn syrup would prevent it from crystallizing as it's an inverted sugar
Yes but then you don't get a invert sugar.
When I have made invert sugar I used citric acid. Just a very small amount is needed, and you should not be able to taste the acid in the finished syrup, and you got no lemon taste.
I have also made home made golden syrup with citric acid. The result was very good, but Tate and Lyle golden syrup still tastes better!
In Canada you can pick up maple syrup in regular, medium, dark and very dark grades, in which the taste deepens as it gets darker. I have only seen "grade A" available here in NJ. The dark maple syrup is cooked even longer to achieve a dark maple flavor, it costs a little more but its worth it, generallyits way cheaper than what I can find in the market here. A 12 oz can runs about 10 Canadian dollars. I loved this video (and all your videos) and I want to see more of these kinds of "make your own substitute" specials
Thanks Kate! Yeah, every time I visit Montreal, I come back with a can of syrup. The various Grade A syrups here in the states can't compare.
Grade A syrups of any kind are more refined and filtered, while the lower grades have more flavor and mineral nutrients. I avoid Grade A. Our local natural foods store provides syrups and honeys labeled "Grade B". 👍
That's so painfully Canadian, I love it
Years ago the light amber grade was top dollar, darker stuff was basically from the boiler being fired too hot.
@@notmyworld44 That isn't how chemistry works.
"and THIS is an insult to trees". As a Canadian I whole heartedly thank you
I add some fenugreek seeds to the syrup when I make baklava - not at all traditional, but it really adds depth to the flavor. Less is more - like, a quarter of a teaspoon of fenugreek seeds in a syrup of 2 cups water, 2 cups sugar, a tablespoon of lemon juice and a cinnamon quill. I think fenugreek & cinnamon would make a pretty good pancake syrup. Fenugreek and cardamom is a combination worth trying as well.
Fenugreek is one of my favorite salad sprouts so I always have plenty seeds on hand... I may have to try this!
We make a semolina cake that has loads of fenugreek in it. Tastes wonderful and maple-y indeed. Soaking the seeds overnight is important! We also add lots of fennel seeds to our syrup, which further enhances the sweetness.
Sounds great!
Do you have a link to a recipe for that semolina cake? It sounds great and I'd love to try my hand at making it!
@@TS-eo9uf There are a few basic recipes on the net, search for Helba cake. I suggest soaking the fenugreek overnight, and I add fennel seeds to the water for the syrup (simmer for 10mins and then strain out the seeds) instead of the traditional lemon juice. I'm working on making a recipe book and this combo is the theme, happy to share it when its done.
Since the mapley-smelling compound is clearly so volatile, maybe the best way to concentrate it would involve condensation
havent finished the video yet, just had to come down into the comments and say that it is FANTASTIC of you to include such a detailed warning for what may well be a small to nonexistent viewer demographic. it shows a lot of care for your fellow person and is just overall really nice
Oh my god I tried to make fenugreek syrup just two days ago ! I'm not from the Americas so maple syrup is real expensive here. My result didn't really taste or smell of maple syrup but it was quite good. The method I used was to soak overnight the fenugreek in water, drain away the water, dry toast the fenugreek in a pan, break the seeds up a bit in a mortar, then soak in rhum for a few days. Then I made a simple syrup with brown sugar and added some spoonfuls of the rhum until the syrup was noticeably flavoured.
I suspect that there are different varieties of fenugreek or the seeds I bought were old because it didn't smell like anything when was toasting the seeds and the pure extract mostly just tastes bitter to me. The flavoured syrup tastes nice though. I used most of it to make a pecan pie
what a crazy coincidence! Glad yours worked well
If maple syrup is really expensive there, I can't imagine what you paid for the pecans. 😯
Steen's Pure Cane Syrup is big in Louisiana. It's just boiled down cane juice. Has a nice molasses flavor.
Based on the smell you got from the drying process, I would try to do two water extractions with no drying followed by the alcohol extraction. Using distilled ethanol instead of vodka (35%) might also get you good results without doing anything else.
As a Canadian I approve of your distain for "table syrup" *shudders* I hope this becomes a new series. will it syrup?!
Instead of tapping the rim of the lid with a butter knife, just turn the jar upside down with the lid pointing away from you and use the flat palm of your hand to strike the bottom of the jar sharply. You SHOULD hear a pop, in which case you can now screw the lid off.
This avoids the possibility of cracking the rim and denting the lid preventing re-use.
I always enjoy watching whatever rogue path you're going down.
Around me they tap black walnut trees for syrup and it's pretty good on anything you'd put maple syrup on it's not really a middle ground because it is the same price but it's really worth a try
Yes! There is also hickory syrup, which has a smoky quality.
You can tap just about any nontoxic deciduous tree if the climate is right. Some don't release much though.
On Adam Ragusea's channel he tapped and then boiled down syrup from I think a walnut tree or hickory tree. I can't quite remember, but anyway, some other deciduous trees besides maple trees.
@@SY-ok2dq I have a small jug of hickory bark syrup from Falling Bark Farm. The contents are listed as turbinado sugar and hickory bark extract. It seems likely that cooking down hickory sap would be too strong, so it is made into syrup with the sugar. It's really tasty, and very distinct smoky flavor.
@@scallopohare9431 So I checked and it was black walnut, and hickory trees that Ragusea has tapped to make syrup. He's also tapped birch but it's a more watery sap.
Anyway, he simply boiled down the hickory sap. No sugar or anything added.
When manufacturers make food products they often need to add things and tweak traditional recipes and methods in order to facilitate mass production, or for storage and shelf life reasons. That could be the reason for the turbinado sugar. Or it stretches the valuable syrup. Just speculating.
The water pulls out the water soluble stuff. Try adding some salt to the water. Also use something like everclear instead of vodka or really anything has a higher alcohol percentage so you will pull less of the undesirable stuff out and it will work faster.
The next step is to evaporate out the alcohol to get a pure extract
17:53 That is an expression of immediate joy that can only exist from success
As an australian, it's so funny seeing you talk about golden syrup like it's some exotic ingredient 😂
Is this your first time realizing different regions have different access to different foods and products? Maybe you should get out more.
@@TheBLGL you're right, I'm completely stupid and ignorant to the outside world because one small difference between the USA and Australia suprised me
Amateur flavor chemist here - certain flavor compounds are extremely concentration-sensitive. It might be too concentrated to taste like maple until it dissipates into aftertaste territory? Orange extract has this problem - too much and it starts to taste like solvent.
Additional note - trees make vanillin-type compounds!
Additional additional note - you should totally get yourself a pot still / alembic and do some steam extraction. SO much fun. It's like doing extracts but even more alchemy-y. Also a copper alembic would look really at home in the same room as that couch.
Apparently the boiling point of sotolon is 363F ... I'd try not toasting them at 350 next time. Maybe toast at 275
Invert Sugar is basically hydrolysed Sucrose. The hydrolysis ends up resulting in a mixture of Glucose and Fructose. Its called invert syrup, bcos stereo rotation (organic chem stuff, if you have studied that) of the solution gets inverted. The hydrolysis happen in acidic medium, hence the addition of lemon juice in your invert syrup. Syrup inversion is something we also do here in India for thick syrups like that used in Gulab Jamun, Regular sugar syrup tends to crystalize easily when its thick, whereas invert syrup, stays liquid even when its very thick. Also, it tastes much sweeter
Interesting stuff! Organic chemistry has been my favourite branch of chemistry thus far as a first year chem student. Glad I'm not the only chemist here.
Fun fact #2: fenugreek is given to new mothers to help them lactate, so enjoy…. Lol.
Oh, and yeah, I tried taking a fenugreek supplement once, and OH. MY. GOD. my armpits smelled of fenugreek no matter what I did!!!! 😩
(Aaaaaand, I just re-watched the video and realized that you mentioned al of this already… I’ll go cry in the corner now).
I wonder what would happen if you completed the malting process to raise the amount of sugar before roasting and making the extract.
Meaning soak overnight then let sprout for a few days then dry and roast and make alcohol extract. I _assume_ it would be both sweeter and less bitter for two separate reasons. No idea what other flavours and terpenes may be affected.
Worth a go though.
I make something like this but just use ground fenugreek, brown sugar, water, a little cinnamon, a little nutmeg and vanilla. It's pretty awesome. I only use about a tablespoon of the fenugreek for the entire batch though.
I've used fenugreek seeds in recipes as a substitute for maple syrup when I haven't had any before, it works great!
Great tip!
I’ve made maple syrup a few times and this seems much easier and more efficient.
Am I detecting a new series... "Will It Syrup"?
I can admit to having seen the lactation effect with my wife when she was nursing our daughter. Granted, it's a sample size of 1, but she was taking a sweet her mom made with large amounts of fenugreek seeds and showed massive milk production for 3 years straight. She had so much excess milk that I actually made cheese and ice cream out of it. Not very much, but my daughter definitely liked the 1 and only breast milk pizza margherita we made for her.
It's actually quite popular as a supplement for hormone regulation, so women often use it to make menses more bearable, and bodybuilders will apparently supplement with it for part of their post-cycle therapy.
Yeah, the bitterness is expected when you soak it in water. When we make sambar (in South India), the use of methi seeds is pretty sparing, and if you add too much, it becomes quite devastatingly bitter. But all the same, it's one of those aromas that you'd notice if it was missing.
Between you and Emmymade’s video, today is a faux maple syrup day ! I saw in her comments someone suggesting fenugreek. Then you tested it !
I acquired fenugreek seeds 10 days ago, and I think it’s a sign I have to try this.
Perhaps adding an enzyme similar to the one in saliva to the syrup will make the maple taste more immediate.
As a Canadian I have to say, there is absolutely no syrup that compares, and its sooooooo sweet and full of flavor that I find I always use less of it than other syrup. However I had NO idea this was even an option. Time to go out and get on this! Thanks for letting us all know about this.
From PubMed: "In this review, many teratogenic effects of fenugreek, from congenital malformations to death, were reported in human, rodent, rabbit, and chick. Moreover, results obtained in rats, mice and rabbits show a testicular toxicity and anti-fertility effects in male associated with oxidative stress and DNA damage, as well as anti-fertility, antiimplantation and abortifacient activity in females related to saponin compound of fenugreek which suggest that fenugreek is not recommended for use during pregnancy. " ..."Accumulating evidence suggest also that fenugreek may have neurodevelopmental, neurobehavioral and neuropathological side effects. It is suggested that future studies would be conducted to identify molecular and cellular mechanisms underlying the fenugreek toxicological properties. "
Fascinating. But as he pointed out, Indo-Asian and African cuisines have been using fenugreek for thousands of years. Using it as a spice must be okay on some level. I suspect the danger would come from taking it as a supplement.
@@evelynu3550 Not to mention that India anyway has a huge problem with overpopulation and consumes the hell out of Fenugreek, so maybe those infertility side effects might be a bit overblown.
@@evelynu3550 Agree, dose makes the poison.
Or, women know the potential, and use it by choice. Supposedly, that's what happened tp psyllium
If you don't actually link the study then your post is useless.
I've always been curious about this. Thanks for trying it out! I love using dried fenugreek leaves on roast potatoes 😋
I just bought actual maple syrup for the first time last week and i loved it.
Oh i want to try it, but in a different way i think. I will leave the Roasted Fenugreek Seeds in the Sirup for some time. Maybe it work also this way. Or the taste is only alcohol soluble. Thank you for this nice Experiment. Also i dont want to use Vanilla extract. For a coming Video you may try spruce tips honey. We make it in spring. Just Put the Spruce Tips into a Jar filled with sugar and let it rest for three month.
In the middle east a fenugreek cake is made by using whole seeds (soaked and toasted). A syrup made that way may be more bitter with the whole seeds, but should work in a similar way!
all these videos are so thorough and on the tip of everyone's thoughts! This is what I look for in youtube.
You always make my day better when you upload a new video my dude!!
I know an herbalist who taught me how to do this years ago. Even gave me viable seeds to grow my own!
I like these cooking-not-cooking-channel videos. I'll try finding some fenugreek seeds now :)
Maybe it could be called food science?
Wow! This was fun! Meditative...inspiring... and full of suspense! Now i want to try it. Thanks.
Candy cap mushrooms are another "fruit" that has a maple-like flavor.
Yeah, first thought I had was using candy caps in this recipe. I've made the candy cap cookies before and my apartment reeked of maple syrup.
What an interesting experiment! Thanks for sharing!
I only know about fenugreek because an aunt used it to help lactate. Interesting video!
I was probably 18 before I knowingly tasted real tree sap on breakfast food (I met east coast people. Also the first time I'd seen fenugreek seeds).
My East L.A. family came from the tradition where "fancy" breakfast syrup involved heating Karo on the stove and adding Mapleine yourself (in that special pyrex carafe). So much more rustic than the already-mixed kind of pancake syrup in the bottle shaped like a lady. 🪵
I really enjoyed this video thank you for continuing to make content 💜
I'm so glad!
You can also make a maple like syrup out of birch tree blood. So if you live in an area where there are a ton of birch you can plug them like maples & collect the liquid & reduce it like maple.
I’ve wanted to try birch syrup for such a long time! I even bought a bottle when I visited northern Wisconsin, only to get it home and find it was artificially flavored!
Just be careful with not consuming too much in one go, birch tree sap is a source of xylitol. Xylitol is great in moderate amounts, but will give you diarrhea like all the other sugar alcohols in excess.
@@mirandamom1346 thank you!
I watched this right when it was released and wanted to comment but I was unable to at the time so I will do it now. I really like this format where you do something with the plant you are reviewing. I also love the cloud berry and baobab travel videos. These videos really showcase your passion for fruit and makeing videos about it. Keep up the good work I can't wait for the next video.
Fenugreek is one of my favorite salad sprouts so I always have plenty seeds on hand... I may have to try this!
This is the best cooking show I've ever seen!
Interesting definitely going to try this
I’ve long known that much artificial maple flavor is made from fenugreek seeds but didn’t know it was practical at home
Love these experiments you do. This channel is the best.
I used to make imitation maple syrup at home growing up. If you're worried about preventing crystallization, try adding some cream of tartar.
Found this channel a couple of hours ago and my recommended categories now includes "fruits"
you're welcome
"Filth are my politics! Filth is my life!" - loving you more than usual with the Divine t-shirt
I was going to dress up the Mrs Buttersworth bottle like Divine.. I bought the paints and everything. But sadly I ran out of time.
@@WeirdExplorer 🤩 I would have loved it
thanks for doing all the hard work for me!
Had to click on this: How does he go from yucky licorice-flavored seeds to yummy maple syrup substitute? Inquiring minds want to know! 😄
This is an interesting experiment. I'm going to try it using an old pioneer trick for making corn syrup from corncobs. My grandmother would do that to make pancake syrup. Roasted corncobs gave a more developed flavor. Needs must in the days before Amazon.
Great vid and a lot of fun to watch. Ty
Cool video! Usually I use pure maple syrup, or if I’m on a budget maple extract added to 2 cups of brown sugar boiled down in 1 cup of water. That said, there’s a lot of informative stuff in this video. I’m interested to try your pancake recipe as well as the fenugreek syrup if only to experience the taste vs. aftertaste you mention which is very interesting.
I've watched alot of your content, but this is awesome. More please!
Fun video! I can confirm it makes sweat smell and taste like maple syrup!
I usually use Everclear when making extracts, and to deal with some of the extra alcohol I allow some of it to evaporate naturally, and then I also use a hot plate to warm it and drive off more alcohol and concentrate whatever I'm trying to extract. You just have to be very careful when heating and you MUST use a hot plate, unless you'd like to ignite some of the fumes and have a fire.
So true about that artificialness flavor that hits a certain nostalgia part of the brain. I get it from like cheap fruit candy flavors and weirdly enough Burger King for some strange reason. Also Chicken McNuggets have the taste of visiting a movie theater as a kid.
I mean burger king is the lowest quality fast food
@@infernaldaedra I don't disagree with you. There's some kind of taste to it though. Probably some artificial chemical they use.
Tastes like movie theater…. Hoo boy that made my stomach turn. Haha 😂
This was really neat. I'd be open to trying this myself.
New house vid! Also new camera? And I love what you've done here. I'm fond of frankensteining my own recipes to get the result I want. On that note for those making a simple syrup or caramel: some recipes use corn syrup or agave nectar to keep the syrup runny and prevent crystallization. If you're still having some trouble, taking a pastry brush or marinade brush and washing down the sides of the pan until you reach the desired temperature will work.
I love this! I've never had maple syrup, it's not common here and it's too expensive. I can buy fenugreek though, and I've tried it, I can't imagine that flavor as a syrup though lol. I need to try this
Thank you I've been thinking about doing this for some years but had no idea how to approach it
Its a fun experiment!
Love fenugreek!
Ideas: The soaking step could be repeated by changing out the initial bitter water.
Maybe adding some acid at some point would activate the maple after tastes. Saliva is acidic so maybe that is what makes the after taste appear?
great video,very interesting to see the kind of interesting flavors you can get
Glad you enjoyed
Great episode!
Amazing! This is in my opinion the most interesting video you've ever made (of the ones I've seen). Low tech food science with such an interesting and surprising result!
Glad you enjoyed it!
I am going to use this extract in my homebrewed beer ... thanks for the video
Great idea! I've been putting a drop in cola and it's nice. A little goes a long way though.
This is probably your best video in my opinion ❤❤❤
How interesting!!! Emmymade posted a video making faux maple syrup (faple syrup?) from potatoes yesterday! Great minds must think alike!
That is the most photogenic pancake stack I have ever seen! So want pancake now!
I took fenugreek when I was first nursing my son. It works!!
And yes, I did smell like maple syrup.
And when grown up, he doesn't understand why eating pancakes makes him feel so nostalgic... ;-)
@@hydroxacte funny thing tho, he will eat maple flavored corn syrup if we are at a restaurant, but not at home
I love the fireworks! Thank you for this recipe, maple syrup is *really* expensive here in Brazil.
Your videos are always entertaining
Glad you think so!
In the Alpes region, Bockshornklee is used as a spice for the Schüttelbrot.
Excellent show! Would love to see more of these wacky kitchen experiments regardless of the outcome. Thank you!
Just made ground beef with a lot of curry powder, while reading the ingredients I noticed fenugreek and remembered this video.
My apartment definitely smells like maple syrup now lol. Nice.
my friend, none of the things you eat are things i would, being low carb and definitely not vegetarian, but watching your videos is a joy, and I pray for a day when you discover a fruit that I may add to my repertoire with only a fraction of the enthusiasm displayed by you with each of your videos.
I sprouted fenugreek seeds once. They tasted a little too bitter. Really should try it again. I love your channel and I love that shirt. 👍
This was interesting to me, partly because I have fenugreek seeds on hand, so for once I got to taste along with you- the unprocessed seeds, anyway. Bitter celery seed: check. Maple aftertaste: sigh, no.
That bitterness is pretty overpowering when they are dry.
@@WeirdExplorer I think you’re being kind. I would guess that your palate blows mine out of the water 😝
@@mirandamom1346 A few of the seeds in peas is good.
@@mirandamom1346, Yes, I don't think there is any question he has an amazing palate.
Thank you for this video! I'm a gardener, and I always check your videos before deciding to grow anything new haha.
I'd love to see you do a video on yacon, both raw and as a syrup.
I think i have a yacon video recorded already that I forgot to post. Thanks for the reminder 😄
Really cool! 😊
Cool video! My husband always calls you the fruit ninja ;) Keep up your original videos!
I like the ring of that.. haha
cool experience. I got interest to try thisexperiment.
😂I learn so much I love this guy
You can also tap big leaf maple to make syrup, not just sugar maples.😁
Kudos on your attempts at experiments to maximize the maple taste of fenugreek in a sugar syrup. I too, many years ago, tried to capture the maple flavor by grinding the seeds and using vodka as an extraction medium, but to no avail, the resulting syrup flavors were always bitter. In the meantime I continued to make my own caramel syrup to use on pancakes flavored with a little blackstrap molasses. Just recently I needed to make another batch of caramel syrup to replenish my syrup stash. I thought of adding fenugreek and thought of how I might avoid the bitter taste elements of the seeds. After some thought I realized that alcohol and heat might be detrimental to the flavor extraction process and so, after making the caramel syrup and allowing it to cool down, I placed some fenugreek seeds in a tea ball and placed it in the syrup for about 1 hour. Low and behold I had created and wonderful; maple syrup without any bitterness or other off taste elements. You might want to try this in lieu of your toasted seed extraction extraction. FYI: I make my caramel with 3 cups of sugar which I caramelize and then add 3 cups of water and stir until the solid caramel fully dissolves into the water. I still add a little bit of blackstrap molasses and allow this syrup to fully cool to room temperature before infusing the fenugreek into the syrup. Actually the syrup I made had too strong a maple flavor exceeding the flavor amount of true maple syrup. I will have to try smaller quantities of seeds to achieve the correct flavor strength.Try it.
One method could be to make a distillate. That would completely get rid of any heavier compounds that cause bitterness. It's actually quite easy even at home, just pour the extract in a pot, put a bowl in the middle to catch the distillate and in lieu of a lid use a large metal bowl filled with cold water to condense the vapors. Then a thermometer on the outside bottom of the pot.
super interesting!!!