Dried Fenugreek Leaves - Kasoori Methi - Popular Seasoning in Indian and Middle Eastern Cuisine - Great for Curries and Flatbreads 1 oz.

Fenugreek leaves â€" a popular seasoning in Indian and Middle Eastern cuisine â€" provide a mild, herb-and-nut taste to a wide range of dishes. Fenugreek leaves are commonly used in curries and as a spice for flatbreads. A member of the pea family, Fenugreek leaves have a similar taste to crushed peas, yet with hints of herbal spice like fennel or celery flakes.

You might try fenugreek leaves over a freshly baked flatbread, as a finishing spice for a soup or curry, or for a dash of flavor in mashed potatoes. This is a versatile herb with many culinary uses.

Fenugreek leaves have a milder taste than the seeds from the same plant. Fenugreek seeds have a much stronger flavor â€" like fennel â€" and theyâ€re commonly used to spice meats or to add bursts of herbal nuttiness to curries and soups.

The leaves, though, are prized for their subtle hints of pea, nut and herb. A pinch of crushed fenugreek leaves can be used during cooking, which allows the herbal taste to meld with other flavors, or as a finishing spice or garnish. The dried leaves work a lot like parsley flakes â€" both can be used to balance dishes or to build complex flavor in dry rub mixtures. A few of the most common uses include:

Ground Leaves â€" Grinding the leaves into a powder is one of the most common preparations. Powdered fenugreek leaves are traditionally added to soups, in sauces and in curries in Middle Eastern cooking.

Dry Rubs â€" Ground fenugreek leaf is a popular base for dry rubs. The leaves help to balance spicy, peppery flavors, with a similar leafy taste to celery flakes.

Garnishes â€" Fenugreek is a common garnish for baked goods and flatbreads. Add a dash of dried leaves, as you finish baking breads for a punch of flavor and color.

Our fenugreek leaves come from India.