Figs contain high fiber content and can be dried or fresh. They contain a large number of edible crunchy seeds, called achenes which are the essence of the fruit. The juiciest type of fig is the purple fig, but they come in black and green.
Choose: soft, plump figs whose stems are still firm.
Avoid: waterlogged, bruised, moldy figs, or ones that have a sour smell.
Storing: Fresh figs are very fragile.
At room temperature: dried figs, in a cool and dry place.
In the fridge: fresh, wrapped, 1-2 days.
Good source: potassium. Fresh fig is a source of fiber.
Contains: magnesium, iron and copper.


Part of the pea and clover family, both the fenugreek plant and seeds emit a strong, spicy smell. The seeds have a sweet and sour flavor with an aftertaste of caramel and maple syrup.

Uses: Seeds are used to treat stomachaches. The leaves are used as an expectorant, astringent and diuretic.

Contains: Fenugreek seeds are high in mucilage.


At room temperature: Keep in an airtight container in a cool and dry place away from light.