Fenugreek Leaves (Kasuri Methi)

Botanical Name: Trigonella foenum-graecum

Flavor: Warm, Aromatic, Nutty, slightly Bitter with a hint of Maple

Origin: India

Use With: Beef, Pork, Lamb, Chicken, Turkey, Fish, Seafood, Vegetables, Legumes, Rice, and Breads

Description: Known as Kasuri Methi in Hindi, dried Fenugreek Leaves with their strong maple like aroma are one of the most commonly used ingredients in Indian cuisine and feature in Turkish, Persian, Egyptian, Ethiopian, and Yemeni cuisines. The flavor starts out bitter but finishes with a lingering sweetness that works incredibly well to balance sweet, sour, pungent, spicey, and earthy flavors in all kinds of dishes. Used in marinades, as part of the cooking process, or added just before serving as a finishing herb or garnish, Dried Fenugreek Leaves add distinct aroma as well as depth and complexity making it a highly versatile herb in your spice rack

Suggested Uses:

• Temper in oil before using as a garnish to bring out their full flavor and aroma
• Add whole or rubbed to marinades, sauces, soups, stews, curries, and rice dishes
• Add to pickling spice mixes for all types of vegetables and meats
• Add to dry rubs and seasoning blends to add incredible aroma, a wonderful warmth, and underlying sweetness to fish, meats, and vegetables
• Add whole or rubbed to salad dressings, dips, curries, gravies, and tomato based pasta sauces to impart a delicate warm, sweet, and nutty flavor
• Add to baked goods including breads, flatbreads, and sweet or savory pastries to add a subtle, nutty maple-like sweetness
• Add finely crushed leaves to melted butter for basting meats and vegetables or brushing over bread
• Use to infuse herbal teas
• Sprinkle a bit over roasted vegetables, roasted or smashed potatoes, scrambled eggs, or an omelet for a wonderful hit of aroma and a unique flavor