Fenugreek Leaves Methi
This member of the legume family looks like a miniature bean pod when growing. The leaves (also referred to as Methi) and seeds are used in cooking, imparting a distinctive sharpness to curries and vegetable dishes. Fenugreek seeds are an important ingredient in Panch Phora, the Indian seed blend that is fried in oil at the commencement of making a curry.
Fenugreek [FEHN-yoo-greek] has three culinary uses: as an herb (dried or fresh leaves), as a spice (seeds), and as a vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sweet smell.
The distinctive cuboid-shaped, yellow-to-amber colored fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent.
The seeds are used in the preparation of pickles, vegetable dishes, daals, and spice mixes, such as panch phoron and sambar powder.
Fenugreek seeds are used both whole and in powdered form and are often roasted to reduce their bitterness and enhance their flavor.
Other Common Names: Methi, Bird’s Foot, Cow’s Horn, Greek Hayseed.
Botanical Name: (Trigonella foenum-graecum)