Spice
Fenugreek
Fenugreek provides hard golden seeds and dried leaves (kasuri methi). Seeds are bitter-maple when toasted and foundational to many curry blends; leaves add a hay-like savoury perfume to breads and butter chicken-style sauces. Whole seeds, ground seed, and crumbled dried leaf are the main forms.
Also known as: Methi, Helba, Abish
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Breeds, cuts & preparations
Variety
Common FenugreekDesi MethiKasuri Methi TypeRMT SeriesTrigonella foenum-graecum
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AromaticBitterEarthyHayMaplePungentSavouryWarm
History
IQ
Fenugreek was cultivated in the Near East and Mediterranean as food and fodder.
IN
Indian cookery made methi seed and leaf central to regional spice and vegetable dishes.
Fenugreek entered European herbal and kitchen use through trade with Asia.
Dried kasuri methi and seed exports expanded global Indian grocery spice ranges.