Description
Fenugreek leaves, also known as methi leaves, are obtained from the fenugreek plant, which is a member of the legume family. The dried and highly aromatic leaves have a pale green colour and a bitter and nutty taste. They are widely used in India, North Africa and Middle East
Culinary Notes :
- For a better flavour crush and roast them before using them
- Use to prepare Indian curries, curry masalas and potato dishes
- Crush the leaves and sprinkle over vegetable dishes
- To prepare sauces or soups, grind them first
Health benefits:
Fenugreek is rich in protein and fibre and has many health and medicinal properties. It has iron and potassium. It can help the cardiovascular system, blood pressure and reduce the risk of heart attack.
Recipe/ product links:
Cream of Celeriac Soup
Indian Butter Chicken
Country of origin:
Asia and Southern Europe
Other names or spelling: Methi, Bird’s Foot, Cow’s Horn, Greek Hayseed, Trigonella foenum-graecum, kasurimethi, kasuri methi,
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